Grilled Eggplant with Garlic and Summer Herbs
This season, consider featuring this high-in-fiber yet low-in-calorie crop on your table. Add a meatless meal option to the menu or toss it on the grill for a perfect taste-of-summer side dish.
Ingredients
2 pounds eggplant (any variety will work: globe, Italian, Japanese or Chinese)
1 teaspoon kosher flake salt
¼ cup plus 3 tablespoons olive oil, divided
1 tablespoon apple cider vinegar or lemon juice
1 tablespoon Dijon mustard
2 cloves garlic, minced
1 tablespoon chopped oregano (or other favorite soft herbs)
2 tablespoons chopped flat leaf parsley
¼ teaspoon red pepper flakes, or 1 teaspoon chopped fresh pepper
1 pint cherry tomatoes, halved (optional)
Salt and pepper to taste
Directions
Trim the ends off, and slice the eggplant into ¼-inch thick slices. Place the slices in a colander and salt generously. Place a plate on the eggplant to weigh it down, and allow the eggplant to sit for 15 to 20 minutes to drain. Rinse the eggplant quickly with cold water and pat dry with a kitchen towel.
Preheat the grill or a grill pan to medium. Drizzle the eggplant with ¼ cup olive oil and grill until there are golden brown grill marks and color on the eggplant and the slices are tender, but not falling apart.
Meanwhile in a large bowl, whisk together 3 tablespoons olive oil, apple cider vinegar, mustard, garlic, oregano, parsley, pepper flakes and halved cherry tomatoes.
Slice the grilled eggplant into long strips and toss it with the prepared dressing and tomatoes. Season with salt and pepper to taste.
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