Grilled Eggplant And Baguette With Balsamic Vinegar & Feta - cooking recipe

Ingredients

2 1/2 lbs small eggplants, cut lengthwise into 1/4-inch slices
coarse salt
fresh ground black pepper
1 cup extra virgin olive oil
2 teaspoons fresh thyme, chopped
1 cup balsamic vinegar
vegetable oil, for grill
1 baguette, halved lengthwise
6 ounces feta cheese
fresh basil, torn

Preparation

Sprinkle eggplant slices with 2 t salt, place in colander and let stand 30 minutes. Wipe off salt and moisture with paper towels.
Mix olive oil, thyme, 2 t salt and 1/2 t pepper in a medium bowl. Reserve 1 T oil mixture.
Place vinegar in a small saucepan over high heat. Cook until reduced by half, 8-10 minutes. Remove from heat, stir in reserved 1 T oil mixture & let cool.
Preheat grill to medium; brush grill with vegetable oil.
Brush eggplant slices generously with oil mixture, leaving enough to grill the bread. Grill eggplant, covered, until slightly charred and tender, about 4 minutes per side.
Increase grill temperature to high. Brush baguette with remaining oil mixture and grill until toasted, about 3 minutes. Cut baguette into pieces in various sizes.
Place eggplant, baguette, and feta on a large platter. Drizzle eggplant with feta, then sprinkle torn basil over top. Serve with remaining vinegar mixture.