Grilling eggplants (aubergines) and red peppers gives them a lovely smoky flavor that works wonderfully when combined with a slightly sweet, creamy Gorgonzola cheese.
This simple, colorful appetizer or light vegetarian entrée can be assembled in minutes and tastes delicious. You can use either Gorgonzola Dolce or Dolcelatte; both have a milder flavor than regular blue cheese and melt beautifully under the grill.
You can prepare and grill the vegetables ahead of time – keep them covered at room temperature. Assemble them just before you’re ready to serve and pop under the grill for a couple of minutes.
GRILLED EGGPLANT & PEPPERS with GORGONZOLA
2 red peppers, de-seeded and quartered
2 smallish eggplants (aubergines), sliced into 16 rounds
2 garlic cloves, halved
6 tablespoons of extra-v olive oil
8 oz (200g) of Gorgonzola Dolce or Dolcelatte, sliced into 8
2-4 oz (50g) bag of mache or arugula (lamb’s lettuce or rocket)
2 teaspoons of balsamic vinegar
Sea salt, freshly ground black pepper
Heat the grill. Rub the cut garlic all over the eggplant and peppers then brush them with 3 tablespoons of the olive oil. Grill for 6-7 minutes each side or until tender and slightly charred, turning once.
Place 8 slices of eggplant on a baking sheet; top each with a pepper quarter then the remaining eggplant slices. Arrange the sliced cheese on top and grill for 1-2 minutes, until the cheese has just melted.
Arrange each on a plate with a few leaves on the side – whisk together the remaining oil, balsamic vinegar and a grind of sea salt and black pepper – drizzle over the mache/arugula and serve immediately.