A healthy and light salad made with summer-fresh grilled eggplant, tomatoes, and green onions. This is a great side dish with grilled shrimp or chicken.
Author: Lucy Brewer
1largeeggplantsliced lengthwise into 1/2-inch thick slices
2largetomatoes, 5 plum tomatoes, or a pint of grape tomatoes, chopped and seeded
2tablespoonschopped fresh basil
3tablespoonschopped fresh parsley
1/2cupchopped green onion
1 1/2teaspoonsdried Italian seasoning, divided
2teaspoonsgood quality Balsamic vinegar
2tablespoonsgrated Parmesan cheese
Spread eggplant slices on paper towel lined baking sheet. Sprinkle eggplant with kosher salt and 1 teaspoon Italian seasoning. Allow eggplant to sit for about 20 minutes to let some of the moisture seep out.
Preheat grill. Place eggplant slices on grill and grill about 4 minutes per side, until tender and slightly browning.
Combine tomatoes and the rest of the ingredients (except eggplant) in a large mixing bowl and stir until combined.
You can chop the grilled eggplant and mix it into the tomato mixture, or you can place the grilled eggplant slices directly on plates and spoon the tomato mixture on top.
Sprinkle the Parmesan cheese over each serving of eggplant salad.
Recipe from SouthernFoodandFun.com. Nutrition counts are provided as estimates only. Southern Food and Fun makes no guarantee as to the accuracy of these nutritional values as ingredients and serving sizes may vary from person to person.