Thursday, August 29, 2013

Grill 'em If Ya Got 'em!

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...
First, slice up some salt potatoes.  If you don't live in Syracuse, slice up some small potatoes.
Get yourself a nice eggplant like this little beauty I got in my CSA box.
Slice that up too.  Make sure to sprinkle with salt on both sides to help take out the bitterness.  This is essential because bitter eggplant is not yummy.  Toss it around with some olive oil and set aside.
Next, place your sliced potatoes on a large sheet of foil (large enough to fold into a little package to place on the grill) and add a minced clove of garlic, a little salt and pepper to taste and drizzle with olive oil.  Seal them up and bring them out to the grill.
Next you'll need a tomato and some fresh basil and oregano chopped.
Just toss them in a bowl and go tend to the grill.
Grill the pack of potatoes until fork tender.  We usually put them on first and take them off when everything else (i.e. fish, steak whatever else is going on) is done.
The eggplant will take roughly 8 min per side.  Looks pretty good eh?
Once the potatoes have cooled some and the eggplant has cooled enough to handle, chop the eggplant and toss it all in the bowl with the tomatoes and herbs.  Add a teaspoon and a half of red wine vinegar
and salt and pepper to taste.
Next, get yourself a nice hunk of Parmesan cheese to shave into the salad.  This stuff lasts a while in the fridge, so worth it to have on hand.
And there you have it, a warm grilled eggplant and potato salad.  I hope you like it!

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.

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