Thursday, June 4, 2009

Grilled Eggplant Salad

2 large eggplants (about 3 lbs total), peeled and sliced 3/8" thick
olive oil cooking spray
1/2 red onion, minced
1/2 cup chopped fresh parsley
2 tbl olive oil
1 garlic clove, minced
2 tbl chopped fresh mint
3 tbl lemon juice
1/2 tsp kosher salt
1/2 tsp pepper

Spray eggplant slices with olive oil cooking spray and grill or broil until brown on one side, 5-7 min. Turn over and grill or broil another 5-7 min. or until tender. Transfer the eggplant to a cutting board and chop.

In a medium bowl, combine the eggplant with the rest of the ingredients. Cover and refrigerate 2 hrs. Bring to room temperature before serving.

4-6 servings

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