Grilled Eggplant and Tomato Salad
Alex Irvine
Grill these before the meat. It’s good eaten at room temperature.
ingredients
- About 2 Tbsp + 1/2 tsp salt, divided
- 3 eggplants (3 lb total)
- 4 firm ripe tomatoe, cut crosswise into
- 1/2-in slices
- 1 cup extra-virgin olive oil, divided
- 1/4 cup lemon juice (or to taste... can
- be skipped)
- 1 cup mint leaves, divided
- 1 garlic clove, minced
- 1/4 tsp each, freshly ground black pepper
- and dry mustard
directions
- 1
In a bowl, dissolve 2 Tbsp salt in 3 quarts water. Cut eggplant crosswise into 1/2-in slices. Put sliced into salted water; top with a plate to submerge for 30 min.
- 2
Prepare grill for medium heat (350°-450°; hold your hand 5 in above grill for only 5-7 seconds) Drain eggplant on a kitchen towel. Arrange eggplant and tomatoes on a baking sheet. Brush all over with 1/2 cup of oil.
- 3
Grill tomatoe, covered, turning once, until grill marks appear, 2-3 min per side. Transfer to a plate and set aside.
- 4
Grill eggplant, covered, turning occasionally until brown all over and tender to bite, 5-8 minutes.Arrange on a large platter.
- 5
In a blender or food processor, puree remaining 1/2 cup olive oil, 1/2 cup mint leaves, the garlic, remaining 1/2 tsp salt, the pepper and mustard.
- 6
Drizzle 3/4 of dressing over eggplant. Arrange tomatoes on eggplant, drizzle them with remaining dressing and top with 1/2 cup mint. Season to taste with more salt.
notes
Prepare recipe through the dressing up to three hours ahead, cover, and hold at room temperature. Assemble just before serving.
Source: Mary Irvine
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