Grilled Eggplant with Salsa

By á-1820

Grilled Eggplant with Salsa

Ingredients

• Ingredients
• ■1 med. eggplant
• ■salt
• ■3 Tbs. olive oil
• ■1 med. ripe tomato
• ■2 Tbs. chopped fresh parsley
• ■1 Tbs. chopped fresh chile
• ■1 tsp. fresh lemon juice

Preparation

Step 1

Directions

Trim the tops and bottoms of eggplant. Cut it crosswise into 1/2-inch-thick slices. Arrange the slices in a colander. Sprinkle each layer with salt. Put the eggplant over a plate. Let it drain for 30 minutes. Rinse off the salt with water, then dry the slices.

Preheat grill. Brush the eggplant slices with olive oil on one side and put them with the oiled side toward the heat. Cook until lightly browned, about 5 minutes. Turn the slices over and brush them with oil. Cook until browned, 4 minutes.

Arrange the slices on a plate. Let them overlap a bit. Cut the tomato in half and squeeze out the seeds and juice. Chop tomato. In a medium bowl, toss the tomato with parsley, chile, lemon juice and salt to taste. Spoon the tomato mixture over the eggplant, then serve.