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.
1 globe eggplant
3 Tb EVOO
1 Tb garlic infused olive oil
1 medium tomato, chopped
about 8 pitted Kalamata olives
8 basil leaves, chopped
2 mint leaves, julienne
1/2 tsp dried oregano or 1 teaspoon fresh oregano leaves
Juice of half a small lemon – about 1 Tb
1/4 tsp balsamic vinegar
salt to taste
a few shakes pepper
Heat a grill to medium-low
Cut eggplant crosswise in 1/2 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.
While eggplant is cooling, chop the basil leaves
Cut eggplant into small pieces. Mix with chopped tomato, olives, basil, 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.
Delicious on its own or served with pasta and Grilled Chicken with Italian Herbs