Grilled Eggplant and Tomato Salad

Grilled Eggplant and Tomato Salad
Photo by Iain Bagwell


  • 3 eggplant (3 lbs. total)
  • 4 firm-ripe tomatoes, cut crosswise into 1/2-in. slices
  • ¼ teaspoon dry mustard
  • ¼ teaspoon freshly ground black pepper
  • ¼ cup fresh lemon juice
  • About 1 cup extra-virgin olive oil, divided
  • 1 garlic clove, minced
  • + 2 more ingredients
    • 1 cup mint leaves, divided
    • About 2 tbsp. plus ½ tsp. salt, divided

1. In a bowl, dissolve 2 tbsp. salt in 3 qts. water. Cut eggplant crosswise into 1/2-in. slices. Put slices in salted water; top with a plate or pot lid to submerge. Let sit 30 minutes. 2. Meanwhile, prepare a charcoal or gas grill for medium heat (350° to 450°; you can hold your hand 5 in. above...

View full recipe at My Recipes


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