Grilled Eggplant Salad
(from calibali0’s recipe box)
Source: The News and Observer, September 4, 2011
Categories: salad, vegetarian, yum
Ingredients
- 1 large eggplant
- 1 plum tomato, diced
- 1 1/2 tsp red wine vinegar
- 1/2 tsp kosher salt
- 1/2 tsp chopped fresh oregano
- 2 garlic cloves, finely chopped
- 3 tbsp extra virgin olive oil
- 3 tbsp chopped parsley
- black pepper to taste
- Capers, for garnish, optional
- Grilled pita bread, for serving
Directions
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Heat: grill to medium-high. Prick the eggplant all over with a fork, put on the grill and close the cover; cook, turning occasionally, until eggplant is very soft and skin is blistered, about 15 minutes.
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Scoop out the insides of the eggplant when it is cool enough 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.