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.

 

Kale Kalamata Salad

curly kale

Curly kale fresh from the farmer’s market pairs wonderfully with Kalamata olives. Massage the raw kale with vinaigrette to break down the cell walls and toss in some carrots and Parmesan for sweetness. Sprinkle with pine nuts and cherry tomatoes and you have a pretty, Mediterranean-themed salad. (Vegans can omit the Parmesan and still enjoy!)

kale salad

1 head of curly kale

Dressing: 2 Tb olive oil
1 ½ tsp balsamic vinegar
1 Tb brine from olives
¼ tsp dried oregano
a few grinds black pepper

10 pitted Kalamata olives
2 Tb freshly grated Parmesan cheese
1 large carrot, peeled and shredded
4 tsp pine nuts
12 cherry tomatoes, halved

Tear kale off of stems and into bite size pieces. Rinse several times, and spin dry in salad spinner. Whisk dressing together and massage kale with dressing and olives until it turns dark and is roughly 1/3 the original size. Add Parmesan and massage into kale. You can let it sit a few hours to let the flavor develop.
Just before serving, mix in grated carrot. Place on plates. Sprinkle with pine nuts and cherry tomatoes halves.