Marinated Grilling Cheese Dip with Grilled Eggplant Relish
2 garlic cloves, minced
2 plum tomatoes, cored, seeded and diced
1 medium eggplant, sliced into rounds
1 medium onion, finely diced
6 T olive oil, divided
3 T red wine vinegar
2 T drained capers
1/3 cup chopped fresh basil
Salt and pepper to taste
Instructions
1. Preheat grill to medium high heat.
2. Brush both sides of eggplant slices lightly with 2 tablespoons of olive oil. Remove Marinated Grilling Cheese from packaging and set in grilling tin.
3. Arrange eggplant and grilling cheese tin on the grill, close lid and grill for 6 minutes.
4. After six minutes, flip eggplant and carefully remove grilling tin from grill, flip cheese and replace on grill. Continue cooking for 6-8 minutes more, until cheese is golden and melting and eggplant is cooked through. Remove eggplant and cheese from grill and allow eggplant to cool for 5 minutes.
5. When cool enough to handle, dice eggplant into pieces and combine with onion, garlic, tomatoes, red wine vinegar, capers and basil in a medium bowl. Season to taste with salt and pepper.
6. Spoon eggplant mixture over hot cheese in grilling tin and serve immediately with crostini or pita chips for dipping.
Tipp
Don’t feel like grilling? Simply prepare Marinated Grilling Cheese and eggplant just as above in a pre-heated 375°F oven rather than a grill.
Marinated Grilling Cheese: Semi-soft Cheese in Herb or Bell Pepper Marinade
Our Marinated Grilling Cheese is ready to grill and easy to serve. This savory semi-soft cheese is pre-marinated in herbs or bell pepper and oil and comes in a convenient aluminum pan for easy preparation and grilling. The cheese softens when warmed and can be cooked to your liking – warmed on both sides and then diced for a salad or melted into a hot dip perfect for a crowd.
- In a ready-to-grill and ready-to-serve pan
- Creamier and less salty than Halloumi
- 2 marinated pieces of cheese per pan
- Make a REAL grilled cheese sandwich
- Warm and dice onto grains or a green salad
- Top with vegetables and serve from the pan
