Sizzling eggplant salad—when it’s too hot to light the oven!
Olive oil
2 large eggplants, peeled and sliced 1/2 inch thick
2 c. fresh salsa** recipe below
12 oz. black beans
2 T lime juice
Sea salt and freshly ground pepper
Preheat gas grill or prepare charcoal fire. Brush oil onto one side of eggplant slices, place on grill, oiled side down. Cook 6 to 8 minutes until tender. Brush oil on tops and turn and grill until tender another 6 to 8 minutes. Cool slightly and then chop on cutting board. Combine eggplant, fresh salsa, black beans and lime juice in a large salad bowl; toss to mix. Add salt and pepper a needed.
Fresh salsa is delicious mixed in any salad, but it is especially delicious paired with grilled eggplant.
**with tomato salsa
3 ripe tomatoes peeled, seeded and chopped
2 small cucumbers, sliced, seeds removed, and chopped
½ cup red onion, minced
¼ jalapeno pepper, seeded and minced
2 tablespoons fresh lime juice
Chop and combine all ingredients.
Chop and combine all ingredients.
Grilled Ratatouille
1/3 cup extra virgin olive oil
3 tablespoons of lemon juice
1 yellow pepper, stemmed, seeded and halved
1 red pepper, stemmed, seeded and halved
2 Vidalia onions, peeled and sliced in rounds
1 large zucchini, sliced into ¼ inch slices
1 small eggplant unpeeled, sliced into 1/4 rounds
2 dozen cherry tomatoes, sliced in half
2 tablespoons of balsamic vinegar
½ cup fresh basil, chopped
1 tablespoon fresh oregano
sea salt and freshly ground black pepper
Preheat grill to medium-high. Place olive oil, lemon juice, peppers, onions, zucchini and eggplant in a large bowl. Gently turn to coat veggies. Grill veggies until tender, turning once. Cool slightly and chop grilled veggies into bite-size pieces. Toss in a large bowl with remaining ingredients. Serve warm.