Recipe: Eggplant and Peppers with Feta

EGGPLANT AND PEPPERS WITH FETA

2 large eggplants, ends trim-med, sliced in 1/3-inch rounds
Salt
1 red bell pepper, cored, seeded and sliced lengthwise into 8 pieces
1 yellow bell pepper, cored, seeded and sliced lengthwise into 8 pieces
1 green bell pepper, cored, seeded and sliced lengthwise into 8 pieces
1 orange bell pepper, cored, seeded and sliced lengthwise into 8 pieces
1/3 cup olive oil
Kosher salt and freshly ground black pepper
1/3 cup (3 oz.) feta cheese, crumbled
1 tbsp. minced fresh marjoram, oregano or basil (or a combination)
1/4 cup extra-virgin olive oil
Juice of 1 lemon

Put eggplant slices on a wire rack and sprinkle them lightly with salt on both sides. Set rack aside until eggplant begins to "sweat," usually 15 to 20 minutes. Blot the eggplant dry with clean paper towels.

Preheat the grill to medium-high.

Arrange eggplant and all bell pepper slices on a large baking sheet and brush both sides of all the pieces with olive oil. Season with kosher salt and black pepper. Transfer the eggplant and peppers to the grill, in batches if necessary, and cook, turning them occasionally to promote even browning, until they are softened and nicely marked, 15 to 20 minutes.

Transfer grilled eggplant slices to a large platter and top them with the pepper strips. Garnish with the crumbled feta and minced marjoram. Drizzle with the olive oil and lemon juice, and serve either warm or at room temperature.

Makes 8-10 servings
Source: Emeril at the Grill: A Cookbook for All Seasons by Emeril Lagasse