Italian Eggplant Salad

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  • Level: Easy
  • Total: 40 min
  • Prep: 5 min
  • Inactive: 15 min
  • Cook: 20 min
  • Yield: 4 servings


  1. 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.