Grilled Eggplant, Tomato and Parsley Salad

  • Total Time:
  • Servings: 4

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  • 1 medium eggplant (1 pound), halved lengthwise and sliced crosswise 1/2 inch thick
  • 3 tablespoons extra-virgin olive oil
  • Kosher salt and freshly ground pepper
  • Halved grape tomatoes
  • Coarsely chopped flat-leaf parsley
  • Fresh lemon juice

How to make this recipe

  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.

Contributed By Published March 2013

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