Grilled Eggplant Salad

Ingredients

Directions

Combine the first three in a bowl.

Add 1/3 cup olive oil and vinegar.

Season to taste with salt and pepper.

Add lemon peel.

Chill at least 1 hour to blend flavors.

Cut eggplants into 1/4 inch slices.

Sprinkle with salt and pepper.

Brush both sides of each slice with oilve oil.

Place eggplant slices on grill over low coals and cook until browned on both sides, brushing frequently with oil to keep moist.

Keep warm.

When ready to serve, cut the tomatoes into 1/4 inch slices.

Pour chopped tomato mixture on platter, spreading to cover bottom.

Alternately arrange overlapping slice of eggplant and tomato.

Insert a mint leaf between each vegetable slice.

Sprinkle with salt and pepper and a splash of olive oil.

Nutrition Facts

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.