Grilled Eggplant Salad

Hi everyone. Did you come looking for The Wednesday Roundup? Well, I’m taking a week off of blogging (how dare I), but don’t worry, The Wednesday Roundup is still happening over on my co-hosts sites. After you check out this amazing recipe for Grilled Eggplant Salad by One TIPsy Chick, you can head over to her page and link up to the roundup!

Hi everyone! This is Christine from One TIPsy Chick and I am so excited to be sharing a recipe at Foody Schmoody…I’m JUST Cooking! This is one of my very favorite food blogs and I’m honored to have been asked to contribute today!

There is so much amazing fresh produce available this time of year and its even better when the fruit and veggies are from your own garden! I’ll be honest, I do not have a garden and I usually struggle to keep a healthy basil plant, but fortunately, I know many people who do garden and have plenty to share! Today my parents came to visit and brought some baby eggplants from their community garden. My first thought was to make a Grilled Eggplant Salad!

We had this salad with grilled chicken and bow tie pasta. Another great option would be to serve it with Christine’s Herbed Chicken Tenders, her Meatloaf Burgers or my Chicken Sausage Burgers. There are so many options! My personal favorite is to just eat it with some crusty bread and a glass of Pinot Grigio! Perfect for lunch or a light supper! I hope you enjoy it too!

Ingredients

• Salad Ingredients
• 4-6 Baby Eggplants
• 2 TBSP Extra Virgin Olive Oil
• Sea Salt
• Cracked Pepper
• Tomato Relish
• Chopped Romaine Lettuce
• Sicilian Green Olives
• Shaved Parmesan
• Tomato Relish
• 3-4 Chopped Roma Tomatoes
• 1 TSP Capers
• 1 Green Onion, Sliced
• 2-3 Large Basil Leaves, Sliced Into Ribbons
• 1/4 Cup Extra Virgin Olive Oil
• 2 TBSP Red Wine
• 1 TSP Balsamic Vinegar
• 1 Clove Garlic, Finely Minced
• Sea Salt and Cracked Pepper, To Taste

Instructions

1. Clean Eggplants and cut 3-4 diagonal slits across each one.
2. Grill over medium heat until tender and golden, then set aside to cool.
3. Begin preparing the Tomato Relish.
4. Chop the tomatoes and place in a bowl with the capers, sliced green onion and basil.
5. In a separate bowl, add the oil, wine, vinegar, garlic, salt and pepper and whisk together.
6. Pour the dressing over the tomatoes and allow to marinate for about 10-20 minutes.
7. Chop your lettuce and arrange on your platter. Top with the grilled eggplants, then spoon the tomato mixture over the top. Garnish with Sicilian olives and shaved parmesan.

A big thanks to Christine of One TIPsy Chick for sharing her Grilled Eggplant Salad recipe with us today. I can’t wait to try it with my garden eggplant.

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