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

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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