Grilled eggplant and tomato salad

This is a fairly substantial salad that goes well with all sorts of things. Because it improves on sitting, it’s a good choice for a picnic.

1 medium to large eggplant
Salt, pepper, olive oil (this is a place to use really good oil)
1 large clove garlic put thru a press
1/4c diced fresh basil

Peel the eggplant and cut into 3/4 inch slices. Toss with olive oil to coat. Grill on a hot charcoal fire until browned on both sides and just tender, or broil in the oven. Remove and cool, then cut into 3/4 inch pieces.

Dice your lovely, ripe, delicious, local field tomatoes into 3/4 inch pieces – you want about as much tomato as you have eggplant. Toss with the eggplant, olive oil (perhaps 1/3c), garlic, basil, salt and pepper to taste. Let sit for at least an hour before serving. It’s better served at room temperature, not ice-box cold.

Explore posts in the same categories: Salads, Vegetarian

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