Grilled Eggplant with Tomatoes and Lots of Herbs
Prep Time
30 min active
Prep Notes
Trim ends off eggplant, halve lengthwise, and sprinkle with a generous dose of salt.
Place in a big colander and leave for at least 1 hr and up to 12 hours (If longer than 2 hrs put in fridge)
Cooking Time
10-15 minutes
Yields
4 servings
Ingredients
1 1/2 pounds eggplants (preferably Asian)
Extra Virgin Olive Oil
1/4 cup red wine vinegar
Kosher salt, fresh ground pepper
1 pound tomatoes ( variety in colors and sizes- cut into chunks)
1 bunch scallions (Thinly sliced)
A couple handfuls of mixed herbs such as : basils, mints, chive (2" lengths), flat leaf parsley, cilantro
Directions
Heat grill to medium high.
Blot moisture and excess salt from the surface of the eggplants. Grill (Un-oiled) until they are lightly charred on the outside and tender on the inside about 10 minutes total - depending on size of eggplant.
(Alternately, to roast them: heat oven to 450 degrees, heat a baking sheet for 15 minutes to get ripping hot. Toss eggplant with a couple tablespoons of oil and place cut side down on the hot surface. Roast about 18 min.)
When eggplants are cooked , pile in a large bowl and add the vinegar, 1/2 teaspoon salt and lots of grinds of pepper and toss.
Add tomatoes, scallions and herbs and toss gently. add 1/2 cup olive oil and toss. adjust seasonings if needed. Serve at room temperature.
Credit
Joshua McFadden