Grilled Eggplant Salad Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
2 Large: tomatoes *,
3: Shallots, minced
2 tbsp: Chopped fresh mint,
Olive oil,
3 tbsp: Vinegar,
Salt,
Freshly grnd. white pepper,
1 tsp: Grated lemon peel,
2: White eggplants,
2: Yellow tomatoes,
16: Mint leaves,
Directions:
*Note: tomatoes should be peeled, seeded and chopped. Combine
tomatoes, shallots and chopped mint in bowl. Add 1/3 cup olive oil
and vinegar. Season to taste with salt and pepper. Add lemon peel.
Refrigerate at least 1 hour to blend flavors. Cut eggplants into
1/4-inch slices. Sprinkle with salt and pepper and brush both sides
of each slice with olive oil. Place eggplant slices on grill over low
coals and cook until eggplant is browned on both sides, brushing
frequently with olive oil to keep moistened. Keep warm. When ready to
serve, cut yellow tomatoes into 1/4-inch slices. Pour chopped tomato
mixture on platter, spreading to cover bottom. Alternately, arrange
overlapping slices of eggplant and tomato. Insert mint leaf between
each vegetable slice. Sprinkle with salt and pepper and splash of
olive oil, if desired.
Source from luhu.jp
tomatoes, shallots and chopped mint in bowl. Add 1/3 cup olive oil
and vinegar. Season to taste with salt and pepper. Add lemon peel.
Refrigerate at least 1 hour to blend flavors. Cut eggplants into
1/4-inch slices. Sprinkle with salt and pepper and brush both sides
of each slice with olive oil. Place eggplant slices on grill over low
coals and cook until eggplant is browned on both sides, brushing
frequently with olive oil to keep moistened. Keep warm. When ready to
serve, cut yellow tomatoes into 1/4-inch slices. Pour chopped tomato
mixture on platter, spreading to cover bottom. Alternately, arrange
overlapping slices of eggplant and tomato. Insert mint leaf between
each vegetable slice. Sprinkle with salt and pepper and splash of
olive oil, if desired.
Source from luhu.jp