Grilled Eggplant Salad

There are many ways to prepare eggplants. During the summer eggplants are at their best and freshest. Nothing is simpler than to cut the eggplant into slices and grill the eggplant. Combine the grilled eggplant with fresh tomatoes and thinly sliced onions to create a wonderful summertime dish.

Ingredients: 

two small eggplants or one large eggplant 

one large tomato

Pulp of the tomato

1/3 cup of thinly sliced red onion 

1/8 teaspoon dried thyme 

1/8 teaspoon dried basil 

1/8 teaspoon dried mint

extra virgin olive oil 

fresh squeezed lemon juice 

salt 

freshly ground black pepper

Method: 

Slice the eggplants into half moons. Marinate the eggplants in about 1/3 cup of extra virgin olive oil, salt, and freshly ground black pepper. Marinate the eggplant for 15 to 20 minutes. Cut wedges from the tomato while at the same time removing the pulp. Reserve the tomato pulp for the dressing. Next thinly slice half a red onion. In a salad mixing bowl, combine the tomato wedges and the thinly sliced red onion. 

To make the dressing combine the juice of one lemon, the pulp of the tomato, two tablespoons of extra virgin olive oil, dried basil, dried thyme, dried mint, salt, and fresh ground black pepper. When the dressing ingredients are combined set aside. 

While the eggplant is marinating, prepare your grill or preheat your grill pan over medium heat. Make sure to coat the grill grates or the grill pan with canola oil. Wipe the excess oil with a paper towel. Grill the eggplant for 3 minutes on each side. When all of the eggplant has been grilled let it cool down slightly. Once the eggplant has cooled slightly, combine with the tomato wedges, sliced red onion, and the tomato dressing. Stir to combine and serve as a lovely side dish for any meal.