Mediterranean Grilled Eggplant Salad
My daughter's mother-in-law, Nancy, has a big vegetable garden and last time she watched my granddaughter Madi she dropped off some eggplants and several beautiful purple peppers, fresh from the garden. The next day, I was grilling salmon so I did the eggplant at the same time so we could have this salad the following day. The fresh peppers and tomatoes give this a summery feel, and the smokey flavor of the grilled eggplant gives it a nice outdoorsy flavor, so it's perfect as a side for a summer meal on the deck, or on a picnic.
2 medium eggplants, sliced in 3/4" thick slices
4 T rosemary, minced
10 Greek olives, pitted, chopped
2 small purple or green sweet peppers, as fresh as possible, julienne sliced
20 grape tomatoes, halved
8 oz fresh mozzarella, in 1/2" dice
salt, hot sauce to taste
3 T balsamic vinegar
See Grill Basics for equipment and procedures.
Brush eggplant slices with oil and grill about 5 minutes on a side over a medium hot fire. The eggplant surface should just be starting to blacken when done.
When the eggplant is just cool enough to handle, cut in 3/4" chunks, mix with the cheese, the vinegar and the rosemary. Season to taste and refrigerate overnight.
To serve, allow the eggplant mixture to reach room temperature, then mix in the tomatoes, olives and peppers and season to taste. Lay over a bed of the spinach leaves.
Serves 4 - 6.