Charred Eggplant and Tomato Salad

Ingredients:

2 large Italian eggplants
1/2 small red onion, sliced thinly
1 garlic glove, minced
1 tablespoon red wine vinegar
2 cups cherry tomatoes, sliced in half
1/3 cup extra virgin olive oil
Juice of 1 lemon
2 tablespoons freshly sliced basil leaves
2 tablespoons freshly sliced mint leaves
1 scallion, thinly sliced
1 tablespoon finely chopped parsley
Salt & pepper

Cooking Instructions:

Preheat oven to 375 F. With a fork, prick eggplants all over to allow steam to escape while roasting. Place eggplants on a baking sheet lined with parchment paper or aluminum foil. Roast for about 30 minutes until soft and collapsing. Remove and cool in a colander.



When eggplants have cooled, cut in half and scrape out soft flesh onto a cutting board. Roughly chop and transfer to a mixing bowl. In another non-reactive bowl, combine onions and garlic with vinegar and a large pinch of salt. Let sit for 5-10 minutes to macerate.



Toss together eggplant with the vinegar mixture and the remaining ingredients then season to taste with salt and pepper. Serve with warm pita bread!



Serves: NA
Calories Per Serving: NA
Preparation Time: 1 hour
Difficulty: Easy

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