Want to get the most out of your late summer tomatoes and eggplants? Try the simple two-step prep we use for these easy crostini.
We start by salting and draining the eggplants and tomatoes. This removes excess water, which not only makes for a meatier texture, it also concentrates the flavors. After the draining, the vegetables are roasted, which caramelizes their natural sugars, further deepening the flavors. The result is incredibly rich and naturally sweet. The whole thing gets tied together with a sweet-tangy balsamic glaze and bit of salty parmesan.
If the rest of your dinner is being cooked on the grill, you could skip the oven step and roast the vegetables on there. Prepare them according to the recipe, but set the baking sheet over the cooler side of the grill (turn down one or more of the burners, as needed). And this same topping also would be delicious over pasta, or even spooned onto a burger.