Grilled Eggplant and Tomato Salad (version II)
6 small, firm eggplants (about 4-5 inches in length)
Slice the eggplants into 1/2 inch rounds. Heat up the grill and brush it lightly with a little of the olive oil. Lay the eggplant rounds on the grill, and brush the tops lightly with olive oil. Grill about 2 minutes on each side, or until they are soft and golden brown. Remove the cooked eggplant to a serving platter, and continue cooking until they are all completely cooked.
1/4 cup olive oil
2 cloves garlic, minced
1 1/2 cups ripe cherry or grape tomatoes cut in half
2 green onions, finely chopped
2 tablespoons chopped capers
3 tablespoons chopped, fresh herb of choice (i used parsley in the photo, but mint and basil work equally well)
2 tablespoons Balsamic vinegar
salt and pepper to taste
Spread over the eggplants, the cherry tomatoes, onions, garlic, parsley and capers. Mix the remaining oil with the balsamic vinegar, and sprinkle over the dish. Season with salt and pepper, and mix the mixture lightly, being careful not to break up the eggplant. Serve warm or at room temperature.
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