Grilled Eggplant and Bread Salad

[Guest guest]

Grilled Eggplant and Bread Salad

 

Dressing:

4 plum tomatoes, halved

1 large red onion, peeled and cut into rings about 1-inch thick

3 tbsps. vegetable oil

salt and freshly cracked pepper to taste

2 tbsps. minced garlic

1/2 cup balsamic vinegar

1/4 cup fresh lemon juice (about 1 lemon)

3 tbsps. grainy mustard

3/4 cup olive oil

 

Salad:

2 large eggplants, cut lengthwise into planks about 1-inch thick

1/3 cup vegetable oil

salt and freshly ground black pepper to taste

4 thick slices crusty bread

4 plum tomatoes, diced large

1 medium red onion, peeled and diced small

1/2 cup kalamata or other brine-cured black olives, pitted

1/2 cup roughly chopped fresh basil

1 tbsp. minced garlic

 

Make the dressing: Rub the tomatoes and onions with the vegetable oil, sprinkle

with salt and pepper to taste, and place on the grill over a medium-hot fire.

Cook for four to five minutes per side, or until nicely browned. Remove them

from the fire and, as soon as they are cool enough to handle, cut into small

chunks and put in a food processor or blender. Add the garlic, balsamic vinegar,

lemon juice, and mustard and pulse until the mixture is pureed but still

somewhat chunky. With the machine running, drizzle in the olive oil just until

incorporated. Transfer to a bowl, cover, and refrigerate.

Rub the eggplant stalks with the vegetable oil and sprinkle with salt and pepper

to taste. Grill over a medium-hot fire four to five minutes per side, or until

well browned. At the same time, place the bread on the grill around the edges of

the fire, where the heat is low, and toast until fairly dry and golden brown,

four to five minutes. Remove the eggplant and bread from the grill when they are

done, and when cool enough to handle, cut them into medium chunks.

In a large bowl, combine the eggplant, tomatoes, red onion, olives, basil, and

garlic, season to taste with salt and pepper, and toss well. Just before

serving, add the bread to the mixture, stir the dressing well, and add just

enough dressing to moisten the ingredients. Toss well and serve at once to

prevent the bread from becoming soggy.