Ingredients Jump to Instructions ↓

  1. 4 Leeks (small)

  2. 1 Eggplant (small)

  3. 1 tablespoon 15ml Olive oil

  4. 1 Baked cornbread - - (abt 8" square)

  5. 8 oz 227g Fontina cheese - shredded Sun Dried Tomato Relish

  6. 3 tablespoons 45ml Olive oil

  7. 2 tablespoons 30ml Balsamic or red wine vinegar

  8. 2 tablespoons 30ml Minced greek-style olives

  9. 2 tablespoons 30ml Drained - minced sun-dried tomatoes in oil

  10. 1 tablespoon 15ml Minced fresh rosemary (or 1 tspn dried rosemary)

  11. 1 Garlic clove - minced or pressed

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Cut off and discard root ends from leeks. Trim tops, leaving about 3 inches of green leaves. Discard coarse outer leaves. Split leeks in half lengthwise and rinse well to remove any dirt; drain. Cut in half if desired. Cut eggplant lengthwise into 8 wedges. Brush vegetables all over with the 1 tablespoon oil. Arrange leeks and eggplant on cooking grate. Place lid on grill. Cook, turning once halfway through cooking time, until vegetables are browned and eggplant is very soft when pressed (8 to 10 minutes for leeks; 10 to 15 minutes for eggplant). If made ahead, cover vegetables and let stand for up to 6 hours. Meanwhile, combine ingredients for Sun-Dried Tomato Relish in a small bowl; set aside. Cut cornbread into 4 triangles and split horizontally. Lay cornbread, cut side up, on a large baking sheet. Arrange eggplant and leeks on cornbread; top with cheese and relish. Set baking sheet on cooking grate. Place lid on grill. Cook until cheese is melted (about 5 minutes). Using a wide metal spatula, arrange 2 triangles on each of 4 individual plates. This recipe yields 4 servings.


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