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Eggplant Salad

PQuolke

Eggplant Salad

Prep Time: 20 minutes
Cook Time: 3 hours

Ingredients:
2 Medium eggplant
4 Teaspoons salt, divided
7 Tablespoons vegetable oil, divided
2 Tablespoons red wine vinegar
1/4 Cup chopped red onion
1 Tablespoon chopped fresh parsley
1/4 Teaspoon ground pepper

Directions:

Cut eggplant horizontally into 1/2 inch thick slices. Place slices on baking sheet and sprinkle both sides with 3 teaspoons salt. Allow to stand for 30 minutes; rinse and drain well. Brush eggplant slices with 4 tablespoons oil and place on grill over low heat. Cook until lightly browned on both sides.
Cut eggplant into julienne pieces about 2-inches by 1/2 inch and place in large bowl. Add vinegar, remaining salt, red onion, parsley and pepper; toss well. Cover salad and refirgerate for about 3 hours. Toss again before serving on lettuce leaves.

Though served chilled, this recipe begins by cooking eggplant on the grill. 

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