The eggplant and tomatoes are still producing in our garden. I have been experimenting with eggplant salads this year and so far this is my favorite recipe. I prefer the eggplant grilled rather than roasted because the flavor seems fresher and the texture more firm. It is a simple yet flavorful dish. You could also vary the flavors by adding roasted red peppers, olives, capers, celery, garlic, lemon, oregano, mint, nuts, or cheese. You can eat it on its own or with pita, or as a topping for crostini. I found the salad particularly refreshing spooned into some crisp Romaine lettuce leaves.
Grilled Eggplant and Tomato Salad
1 large unpeeled eggplant, sliced into 1/2 inch thick slices
2 large tomatoes (I used both red and yellow tomatoes)
1 Tbsp. chopped red onion
salt and pepper to taste
1 Tbsp. extra virgin olive oil
1 Tbsp. red wine vinegar
2 Tbsp. chopped flat leaf Italian parsley
4 basil leaves, thinly sliced
Preheat the grill. Brush eggplant slices on both sides with olive oil. Sprinkle with salt and pepper. Grill on medium high heat for 5-7 minutes per side. Remove eggplant from the grill and let rest until cool enough to handle. Remove eggplant skin and cut flesh into cubes. In a serving bowl place tomatoes and sprinkle with some salt and pepper. Add eggplant and red onion. Toss. Taste and adjust salt and pepper to taste. Add oil, vinegar and half of the chopped parsley. Toss. Taste again and add salt as needed. Garnish with remaining parsley and basil. Serves 4.