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Grilled Eggplant with Fresh Tomato and Olive Salad Recipe

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This recipe for Grilled Eggplant with Fresh Tomato and Olive Salad, by , is from A Collection of Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.


Added: Friday, June 12, 2009


1 large (1 1/2 lb) eggplant, cut into 1/2 inch thick slices
1-1/2 t kosher salt
2 medium ripe tomatoes, diced
1 c assorted olives, pitted and chopped
1/4 c currants
1/4 c minced fresh dill
1/4 c plus 1 T olive oil
1 T red wine vinegar
1/2 t fresh ground pepper
Pinch cinnamon
2 garlic cloves, minced
1/2 c crumbled goat cheese

Arrange the eggplant slices around the sides of a colander and sprinkle with 1 teaspoon of the salt. Let sit 20 minutes to extract some of the moisture. Pat dry with a paper towel.

Combine the tomatoes, olives, currants, dill, 1 T of the olive oil, remaining 1/2 t salt, pepper, and cinnamon in a medium bowl. Let sit at least 20 minutes.

Preheat the grill to medium-high heat.

Combine the remaining 1/4 c olive oil with garlic in a small bowl. Brush both sides of the eggplant slices with the olive oil mixture. Place on the grill and cook uncovered until browned, about 3 minutes. Turn and cook uncovered 3 minutes. Transfer to a serving dish. Top with tomato salsa and goat cheese.

Personal Notes:
Personal Notes:
I used a little balsamic vinegar.




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