Grilled Eggplant Salad

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29 calories per serving view nutrition facts

Ingredients

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