Grilled Eggplant Salad

eggplant salad

Perfect for a summer day when you don’t want to heat up the kitchen. Barbecue the eggplant and chop up the tomato and basil. Let the flavors meld awhile and serve room temperature.

Ingredients:

1 globe eggplant

3 Tb EVOO

1 Tb garlic infused olive oil

1 medium tomato, chopped

about 8 pitted Kalamata olives

8 basil leaves, julienned

2 mint leaves, julienned

1/2 tsp dried oregano

Juice of half a small lemon – about 1 Tb

1/4 tsp balsamic vinegar

salt to taste

a few shakes pepper

Directions:

Heat a grill to medium-low

Cut eggplant crosswise in 3/4 inch slices.  Combine oils and brush both sides of eggplant, then salt and pepper it. Grill until both sides are lightly browned with grill marks and are very soft. When eggplant cools, cut into small pieces. Mix with chopped tomato, olives, julienned basil and mint, and oregano. Whisk lemon juice and balsamic vinegar into the leftover olive oil and stir into the eggplant salad. Refrigerate several hours or overnight. Salt to taste. Serve at room temperature for best flavor.

 

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