Grilled Eggplant and Tomato Salad (version III)
1 medium eggplant
Slice the eggplant into one-half inch thick rounds, brush each with olive oil on both sides, and sprinkle with salt.
1 poblano pepper
3 cloves of garlic, peeled
3 tablespoons olive oil
1 large fresh garden tomato
1/4 cup marinated kalamata olives, pitted and halved
2 sprigs fresh oregano, chopped
3 sprigs fresh basil, chopped
4 ounces fresh or smoked mozzarella, diced
salt and pepper to taste
Bring your grill to a medium heat. Grill the whole pepper on all sides. Grill the eggplant slices over medium heat on both sides, until cooked all the way through, about 5 minutes per side.
Oil the garlic cloves and wrap them in aluminum foil before roasting them on the grill until soft and aromatic, about 15 minutes. Allow the pepper, eggplant, and garlic to cool.
Dice the eggplant, seed and dice the pepper, and slice the tomato into wedges. Gently toss the vegetables with the remaining ingredients, and season to taste.
Note: The vegetables can be roasted in the oven if preferred. Oil and salt each piece, spread on a lined sheet pan, and roast at 350ºF for approximately 25 minutes (or until soft).
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