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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Barbecued Eggplant with Italian Herbs

Italian herbs

Here’s a variation of my Italian  herbs and eggplant dish that I created as a side dish for a barbecue. It is vegan!

Ingredients:

ingredients

Olive oil spray

7 Italian eggplants (the long, skinny ones)

2 red bell peppers

15 medium mushrooms

1 red onion, quartered then sliced into crescents

14 oz can artichoke hearts

1 sprig rosemary, minced to make 1 tsp.

3 cloves garlic, minced

1 sprig basil, chopped to make 2 Tb

2 Tb fresh oregano, chopped

salt to taste

fresh ground black pepper

¼ tsp red pepper flakes, or to taste

1 Tb olive oil, preferably garlic flavored.

Spray eggplants and red bell peppers with olive oil and gill until they soften and eggplant changes color to brown.

eggplant and peppers on the barbie

When they cool, slice into bite-sized pieces.

While eggplant is cooling, mince garlic and rosemary. Quarter the onion and slice into crescents. Toss with rosemary and garlic, 1 Tb. olive oil and sprinkle with salt. Barbecue in a grilling basket sprayed with olive oil. Slice ends off of the mushroom stems and cut caps into quarters, and chop oregano.

mushrooms and onions cooking in the bbq basket

After 5 minutes, add mushrooms and oregano to onions, and barbecue for about 10 minutes, until the vegetables are cooked. Add to the eggplant and red bell peppers.

Slice artichoke hearts in quarters and chop basil. Toss with the barbecued vegetables. Add 1 tsp. olive oil, salt, and black and red pepper to taste.