Recipe courtesy of Food Network Kitchen
From:
Food Network Magazine
Italian Eggplant Salad
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- Level: Easy
- Total: 40 min
- Prep: 5 min
- Inactive: 15 min
- Cook: 20 min
- Yield: 4 servings
Directions
- Slice 1 large eggplant lengthwise into thirds; soak in water 15 minutes. Drain and toss with olive oil and salt. Grill over medium-high heat until tender, about 8 minutes per side. Chop and toss with 1 large chopped tomato, 1 minced garlic clove, 2 tablespoons chopped basil and 1 teaspoon each chopped oregano and red wine vinegar; season with salt and pepper. Top with shaved parmesan.
