Grilled Eggplant Salad

By chuck

Ingredients

• 25 25 minutes, plus heating the grill
• 1 1 1 large eggplant
• 1 1 1 plum tomato, diced
• 1 1/2 1 1/2 1/2 teaspoons red wine vinegar
• 1/2 1/2 to teaspoon kosher salt, more to taste
• 1/2 1/2 1/2 teaspoon chopped fresh oregano
• 2 2 2 garlic cloves, finely chopped
• 3 3 3 tablespoons extra virgin olive oil
• 3 3 3 tablespoons chopped parsley
• to pepper, to taste
• Capers, for garnish, optional
• Grilled pita bread, for serving.
• 1 1. to 15 grill to medium high. Prick the eggplant all over with a fork, put in on the grill and close the cover; cook, turning occasionally, until eggplant is very soft and skin is blistered, about 15 minutes.
• 1 1/2 1 1/2 cups.

Preparation

Step 1

1. Heat grill to medium high. Prick the eggplant all over with a fork, put in on the grill and close the cover; cook, turning occasionally, until eggplant is very soft and skin is blistered, about 15 minutes.

2. When cool enough, scoop out the insides of the eggplant and coarsely chop. Transfer to a bowl and toss with tomatoes, vinegar, salt, oregano and garlic. Stir in oil and parsley; season with pepper and more salt if needed. Garnish with capers if you like them. Serve with warm pita bread.

Yield: about 1 1/2 cups.