Grilled Eggplant Salad

Recipe Ingredients

2 cups	125g / 4.4oz	Tomatoes * (large)
3		Shallots - minced
2 tablespoons	30ml	Chopped fresh mint
		Olive oil
3 tablespoons	45ml	Vinegar
		Salt
		Freshly ground white pepper
1 teaspoon	5ml	Grated lemon peel
2		White eggplants
2		Yellow tomatoes
16		Mint leaves

Recipe Instructions

*Note: tomatoes should be peeled, seeded and chopped. Combine tomatoes, shallots and chopped mint in bowl. Add 1/3 cup olive oil and vinegar. Season to taste with salt and pepper. Add lemon peel.

Refrigerate at least 1 hour to blend flavors. Cut eggplants into 1/4-inch slices. Sprinkle with salt and pepper and brush both sides of each slice with olive oil.

Place eggplant slices on grill over low coals and cook until eggplant is browned on both sides, brushing frequently with olive oil to keep moistened. Keep warm.

When ready to serve, cut yellow tomatoes into 1/4-inch slices. Pour chopped tomato mixture on platter, spreading to cover bottom. Alternately, arrange overlapping slices of eggplant and tomato.

Insert mint leaf between each vegetable slice. Sprinkle with salt and pepper and splash of olive oil, if desired.

Source:
Emeril Lagasse

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