Perfect late summer side or snack? I think so.
I am writing this from my back patio! It’s possibly the perfect summer weather today, and it’s miraculously not hot or even one bit humid. The primary reason I love this weather is that it feels like autumn is coming! And autumn weather is my absolute favorite weather.
Anyway, on to this eggplant! If you’re wondering what the heck fairy tale eggplant is, it is the smallest type of eggplant that exists! They’re only about the size of the palm of your hand and make for great salad and pasta toppers.
Originally, I was going to make a pasta recipe with the eggplant since I found the eggplant in a market in another state and couldn’t find any in my local market, but then I thought making it a grilled side would be the perfect late summer snack. That way, you can top your ordinary salad with this grilled eggplant, drizzle on the thyme olive oil, and you’re in business.
If you make this recipe, be sure to tag your creation with the hashtag #foodfinessa.
Grilled Fairy Tale Eggplant with Thyme Olive Oil
Thyme Olive Oil
- ½ cup olive oil
- 2 tbsp fresh thyme
Grilled Eggplant
- 3 cups fairy tale eggplant ((or you can use any type of eggplant, such as Italian eggplant, chopped))
- 1 tsp salt
- 1 tsp ground black pepper
- In a small bowl, whisk olive oil and thyme together. Allow to sit for at least 10 minutes while you grill the eggplant.
- Heat a large grill pan or grill over medium heat. Cut fairy tale eggplant in half, keeping the stems on. Sprinkle eggplant with salt and black pepper. Grill eggplant face down for 3-4 minutes or until eggplant is soft and tender. While eggplant is hot, drizzle on thyme olive oil, and serve. Enjoy!
