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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 4 |
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This is very, very tasty. Goes great with grilled chicken, pork or seafood. I serve it with grilled salmon and it is always a big hit. Enjoy. Ingredients:
2 large eggplants halved lengthwise |
2 tablespoons olive oil |
2 tablespoons freshly squeezed lemon juice |
1 medium white onion minced |
2 tablespoons olive oil |
2 medium tomatoes peeled seeded and chopped |
1/2 teaspoon salt |
4 garlic cloves minced |
3/4 teaspoon dried oregano |
1/2 teaspoon ground cumin |
1/3 cup chopped pimiento-stuffed green olives |
1/4 cup brine from olives |
1/2 cup chopped celery |
Directions:
1. Prepare the grill and when the coals are hot brush cut side of eggplant halves with oil.
2. Set on grill rack brushed with oil about 5 inches from heat source.
3. Grill until flesh is soft and charred about 7minutes.
4. Brush eggplant with oil then turn over and continue grilling 7 minutes longer.
5. Cool eggplant then scoop out pulp and spoon into a bowl.
6. Mix in lemon juice, onion, oil and tomatoes.
7. Season with remaining ingredients.
8. Cover lightly and refrigerate until ready to serve.
9. At serving time toss eggplant salad and serve.
10. Good with crudites, crackers or toast points.
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