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Grilled Eggplant, Tomato and Parsley Salad

  • TOTAL TIME: 15 MIN
  • SERVINGS: 4
  • FAST
  • VEGETARIAN
  1. 1 medium eggplant (1 pound), halved lengthwise and sliced crosswise 1/2 inch thick
  2. 3 tablespoons extra-virgin olive oil
  3. Kosher salt and freshly ground pepper
  4. Halved grape tomatoes
  5. Coarsely chopped flat-leaf parsley
  6. Fresh lemon juice
  1. Light a grill or preheat a grill pan. Brush the eggplant slices on both sides with the olive oil and season with salt and pepper. Grill the eggplant over moderate heat for about 6 minutes, turning once, until lightly charred and tender. Transfer the eggplant to a bowl. Add tomatoes, parsley and lemon juice, season with salt and pepper and toss.
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