Grilled Eggplant Salad
 
 
Makes 4 servings
Ingredients
  • 1 large eggplant
  • 2 tablespoons olive oil
  • sea salt
  • 1 cup cherry tomatoes, quartered
  • 1 garlic clove, minced
  • 1 teaspoon fresh thyme leaves
  • 1 teaspoon dried oregano
  • 1 teaspoon red wine vinegar
  • freshly ground black pepper
  • Asiago cheese, shaved
Instructions
  1. Slice eggplant lengthwise into thirds. Soak in water for 15 minutes. Drain eggplant and toss with olive oil and salt.
  2. Heat a grill pan over medium heat. Add eggplant to pan and cook for 8 minutes on each side or until tender. Remove from pan and cut into small cubes.
  3. In a large bowl, combine the eggplant, tomatoes, garlic, thyme, oregano and red wine vinegar. Season with salt and pepper to taste. Top with Asiago cheese and serve.
Recipe by Two of a Kind at http://www.twoofakindcooks.com/grilled-eggplant-salad/