Grilled Eggplant Salad with Onion and Cucumber

Ingredients

Directions

Lightly brush eggplant slices with oil and put them on a tray.

On a barbecue with lid, place grill 5-6" over a solid bed of hot coals.

When grill is hot, rub it lightly with a paper towel dipped in salad oil.

Lay eggplant slices close together on grill. Cover barbecue, open drafts, and cook until slices are well browned and soft when pressed, 15-20 minutes; turn, as needed, with a wide spatula.

Return slices to the tray.

If slices are cooked ahead, cover and chill up to a day.

In a bowl, cover cucumber and onion slices with ice water.

Quickly squeeze slices to briuse lightly, then cover and chill 30 minutes to 1 hour; drain.

In bowl, mix cucumber, onion, vinegar, sugar, and 1/2 teaspoon salt.

If made ahead, cover and chill up to 4 hours.

Coarsely chop eggplant and spoon onto a rimmed platter; top with cucumber and onion mixture.

Add salt to taste.

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.