Italian Eggplant Salad

Total Time:
40 min
Prep:
5 min
Inactive:
15 min
Cook:
20 min

Yield:
4 servings
Level:
Easy

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.

  • Photograph by Justin Walker


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