Grilled Eggplant Salad

By á-170456

Ingredients

• 1 pound small eggplants
• Salt to taste
• 3 tablespoons olive oil
• 1 medium tomato
• 2 tablespoons chopped fresh flat-leaf parsley
• 1 tablespoon finely-minced fresh chili pepper or to taste
• 1 teaspoon freshly-squeezed lemon juice

Details

Servings 6

Preparation

Step 1

Trim and discard the ends of the eggplants; cut the eggplant crosswise into slices that are 1/2 inch thick. Transfer the eggplant slices to a colander, sprinkling each layer generously with salt. Place the colander over a plate to drain for at least 30 minutes.

Preheat the grill on medium.

Rinse the eggplant with cool water and pat dry with paper towels. Brush the eggplant slices with oil and place them, oiled-side down, on the grill.

Cook, without turning, until lightly browned, 5 to 10 minutes. Brush the top of each slice with oil, turn and cook until tender, about 5 minutes. Using tongs, transfer the slices to a platter, arranging them in a slightly overlapping fashion; set aside.

Meanwhile, cut the tomato in half and squeeze out the seeds and juice. Chop the remaining tomato and place it in a bowl. Add the parsley, chili pepper, lemon juice and salt to taste and toss to combine. Spoon the tomato mixture over the eggplant. Serve at room temperature.

This recipe yields 6 servings.