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Grilled Eggplant Salad

Posted on Saturday, August 5, 2006

A lot of people shy away from eggplant, saying eggplants are bitter or spongy. Buy small eggplants, heavy for their size. Many eggplants in the supermarket are over-ripe. Generally, quality is much better at a farmer's market. It is peak eggplant season now. Visit your local farmer's market and grill up this easy salad.
You can also roast the eggplant and onions on a cookie sheet at 400° for 20 minutes or until browned and tender.

Makes serves 4 servings

Ingredients

1 large

globe or Japanese eggplant, about 1 pound

2

Torpedo onions, about ½ pound (sub red onions)

¼ cup

olive oil

to taste

Salt and pepper

2 TBL

lemon juice

¼ cup

olive oil

8 large leaves

basil

to taste

Salt and pepper

Method

Cut eggplant into 1 1/2" cubes. Slice onion into 1/2" thick crosswise slices.
Toss eggplant and onions with 1/4 cup olive oil and salt and peppr to taste.
Use a perforated grill pan to grill eggplant and onion until tender, about 20 minutes over medium coals.
Toss warm eggplant and onion with lemon juice, olive oil, basil, salt and pepper to taste. Tear basil leaves into large pieces and toss into salad. Serve at room temperature

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