Categories: appetizer, not tried, salad, side

Ingredients

• * 2 cups cherry tomatoes, halved (or an equivalent amount of larger heirloom tomatoes, large dice)
• 1/2 teaspoon sea salt
• 1/2 clove garlic, minced
• 1/4 small white onion, thinly sliced
• 1 fresh chile de arbol, seeds and ribs removed, minced (more or less to your heat preference)
• 2 tablespoons extra virgin olive oil
• 2 large or 4 smaller eggplants - look for ones that feel heavy for their size - cut into 3/8" thick slabs or rounds
• olive oil for grilling

Directions

1. Put the cut tomatoes in a sieve, toss with the salt, and let drain for one hour. Drain that over a bowl and drink it, cook’s treat!

2. Transfer the tomatoes to a small bowl and toss with the garlic, white onion, hot pepper, and olive oil. Taste and adjust seasoning. Allow to rest awhile for the flavors to develop. As long as you are serving within an hour, don’t refrigerate – it tastes much better at room temperature.

3. Brush eggplant slices with olive oil and grill (or roast in 400 degree oven) until thoroughly tender. Undercooked eggplant is horrible, please don’t do that.

4. Serve the eggplant and pass the salsa.

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