Grilled Eggplant with Roasted Red Pepper Tapenade

Susan from Food Blogga

Serves 8

2 medium eggplants, cut into 1/2-inch slices (about 16-20 slices)
enough olive oil for brushing each slice on both sides

Tapenade:

1/2 cup finely chopped homemade roasted peppers (or bottled peppers)
1/2 cup finely chopped mixed olives (such as Kalamata and Cerignola)
2 tablespoons extra virgin olive oil
1 teaspoon lemon juice
2 heaping tablespoons finely chopped fresh herbs (such as basil, mint, oregano, and parsley)
1 teaspoon crushed red pepper flakes
salt, to taste

Garnish:
4 tablespoons feta or goat cheese
2 tablespoons toasted pine nuts
additional herbs, for optional garnish
extra virgin olive oil for drizzling

Mix all of the tapenade ingredients in a small bowl and set aside. (This can be made a day ahead.)

Preheat a grill to high. Using a pastry brush, lightly brush olive oil on both sides of the eggplant slices. Grill the eggplant for about 7-8 minutes per side, or until grill marks form and the flesh becomes tender.

Place eggplant slices on a serving dish and top each with a dollop of tapenade. Sprinkle with cheese, toasted pine nuts, and additional herbs. Just before serving, drizzle with some extra virgin olive oil.

Note: If you don't have a grill, then you can broil the eggplant slices in the oven instead.