Grilled eggplant salad with onion & cucumber

8 Servings

Ingredients

Quantity Ingredient
2 Small eggplants*
2 tablespoons Salad oil (approx)
1 Medium European cucumber**
1 Sm red onion,thinly sliced
½ cup Cider vinegar
2 tablespoons Firmly packed brown sugar
½ teaspoon Salt

Directions

* - end trimmed, cut into ¾" thick slices ** - thinly sliced

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1. Lightly brush eggplant slices with oil and put them on a tray. 2. On a barbecue with lid, place grill 5-6" over a solid bed of hot coals (you can hold your hand at grill level only 2-3 seconds). When grill is hot, rub it lightly with a paper towel dipped in salad oil. 3. 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. 4. 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 ½ 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.

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