Slice 1 eggplant lengthwise into thirds; toss with 2 tablespoons olive oil and 1/2 teaspoon kosher salt. Grill over medium-high heat until tender, 8 minutes per side; coarsely chop. Toss with 1 chopped tomato, 1 minced garlic clove, 2 tablespoons chopped basil, and 1 teaspoon each red wine vinegar and chopped oregano. Season with salt and pepper and top with shaved parmesan.
Tools You May Need
Photograph by Justin Walker
Courtesy of Food Network Magazine
Tools You May Need
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