Grilled Eggplant Salad

[Guest guest]

Grilled Eggplant Salad

 

2 eggplants, about 7 " long, halved lengthwise

olive oil for brushing

2 tablespoons freshly squeezed lemon juice

1 medium onion, minced

2 tablespoons olive oil

2 medium tomatoes, peeled, seeded, and chopped

1/2 teaspoon salt

4 garlic cloves, minced

3/4 teaspoon dried oregano

1/2 teaspoon ground cumin

1/3 cup chopped pimiento-stuffed green olives

1/4 cup brine from olives

1/2 cup chopped celery

 

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. Serves 6.

 

 

 

 

______________________________\

____

Finding fabulous fares is fun.

Let FareChase search your favorite travel sites to find flight and hotel

bargains.

http://farechase./promo-generic-14795097