Grilled Eggplant Salad With Onion and Cucumber

Recipe Ingredients

2		Eggplants* (small)
2 tablespoons	30ml	Salad oil - (approx)
1 tablespoon	15ml	European cucumber** (medium)
1 tablespoon	15ml	Red onion - thinly sliced (small)
1/2 cup	118ml	Cider vinegar
2 tablespoons	30ml	Firmly packed brown sugar
1/2 teaspoon	2.5ml	Salt

Recipe Instructions

* - end trimmed, cut into 3/4" thick slices ** - thinly sliced

1. Lightly brush eggplant slices with oil and put them on a tray.

2. On a barbecue with lid, place grill 5-6" over a solid bed of hot coals (you can hold your hand at grill level only 2-3 seconds). When grill is hot, rub it lightly with a paper towel dipped in salad oil.

3. Lay eggplant slices close together on grill. Cover barbecue, open drafts, and cook until slices are well browned and soft when pressed, 15-20 minutes; turn, as needed, with a wide spatula. Return slices to the tray. If slices are cooked ahead, cover and chill up to a day.

4. In a bowl, cover cucumber and onion slices with ice water. Quickly squeeze slices to bruise lightly, then cover and chill 30 minutes to 1 hour; drain.

5. In bowl, mix cucumber, onion, vinegar, sugar, and 1/2 teaspoon salt. If made ahead, cover and chill up to 4 hours. Coarsely chop eggplant and spoon onto a rimmed platter; top with cucumber and onion mixture. Add salt to taste.

Source:
Emeril Lagasse

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