With a long holiday weekend quickly approaching I thought I might send you all off with a nice new salad to try. Maybe side dish is a better word for this but either way. Chances are that at some point during the summer wind down weekend you'll have the o'll grill fired up. And if that's the case, I've got just the thing for you! This recipe started out as Food Network's Grilled Eggplant Salad but I made some adjustments (added potatoes and eliminated the raw garlic-yowza!). So here it goes...
and salt and pepper to taste.
Grilled Eggplant and Potato Salad
1 eggplant sliced on the thick side
2 Tbs olive oil plus more for drizzling
1/2 tsp kosher salt
5 or 6 small potatoes
1 clove garlic
1 chopped tomato
2 Tbs chopped basil
1 1/2 tsp red wine vinegar
1 or 2 tsp chopped oregano
fresh ground pepper
shaved Parmesan cheese
Place sliced potatoes and one clove of minced garlic in a foil packet and drizzle with olive oil. Season with salt and pepper. Place on a medium-high heat grill turning once, about 8-10 min per side or until fork tender. Toss sliced eggplant with 1/2 tsp salt and 2 Tbs olive oil. Grill over medium-high heat until tender, about 8 min per side. Once cooled, coarsely chop eggplant and toss with tomatoes, herbs and cooled potatoes along with the red wine vinegar. Season with salt and pepper as needed. Top with shaved Parmesan cheese.