CON POULOS
Active Time
40 MIN
Total Time
1 HR 40 MIN
Yield
Serves : 4 to 6

This simple summer salad from Portland, Oregon, chef Joshua McFadden perfectly showcases summer produce at its peak. When corn season is in full swing, cut the sweet, raw kernels off the cob and toss them into this dish. Slideshow: More Eggplant Recipes

How to Make It

Step 1    

Season the eggplant with 
salt and let stand in a colander for 1 hour; pat dry. 


Step 2    

Light a grill. Brush the eggplant with olive oil and season lightly with pepper. Grill over moderately high heat, turning occasionally, until lightly charred and tender, 10 to 
12 minutes. Transfer to a work surface and let cool slightly. Cut into 1 1/2-inch pieces. 


Step 3    

In a serving bowl, toss the eggplant with the tomatoes, apricots, scallions, vinegar and the 1/2 cup of olive oil. Fold 
in the mint, parsley and chives. Season the salad with 
salt and pepper and serve.

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