Grilled Eggplant Salad

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29 calories per serving view nutrition facts
6 servings suggest servings

Ingredients

2large tomatoes peeled, seeded and chopped
3each shallots minced
2tablespoons mint fresh, chopped
1x olive oil
3tablespoons vinegar
1x salt to taste
1teaspoon lemon zest grated
2each white eggplants
2each yellow tomatoes
16each mint leaves

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.

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