Grilled Eggplant Salad - 1

Recipe Ingredients

2		Eggplants - - (abt 7" long), halved lengthwise
		Olive oil - for brushing
2 tablespoons	30ml	Freshly squeezed lemon juice
1 tablespoon	15ml	Onion - minced (medium)
2 tablespoons	30ml	Olive oil
2 tablespoons	30ml	Tomatoes - peeled - seeded, and chopped (medium)
1/2 teaspoon	2.5ml	Salt
4		Garlic cloves - minced
3/4 teaspoon	3.8ml	Dried oregano
1/2 teaspoon	2.5ml	Ground cumin
1/3 cup	48g / 1.7oz	Chopped pimiento-stuffed green olives
1/4 cup	59ml	Brine from olives
1/2 cup	55g / 1.9oz	Chopped celery

Recipe Instructions

Prepare the grill, and when the coals are hot, brush cut side of eggplant halves with oil. Set on grill rack, brushed with oil, about 4 to 6 inches from heat source. Grill until flesh is soft, about 5 to 7minutes; eggplant will char. Brush eggplant with oil, turn over, and continue grilling until tender, about 5 to 7 minutes longer. Cool eggplant. Scoop pulp from eggplant skins and spoon into a bowl.

Mix in lemon juice, onion, 2 tablespoons oil, and tomatoes. Season with remaining ingredients. Cover lightly and refrigerate until ready to serve. At serving time, toss eggplant salad and serve. Good with crudites, crackers, or toast points. This recipe serves 6.

Source:
APPETIZERS ON THE GRILL by Barbara Grunes

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