Grilled Eggplant, Tomato and Hazelnut Salad
by Angela Trentadue
Adding some cooked bulgur wheat, whole wheat couscous or quinoa to the mix then place a heaping spoonful atop some spicy salad greens and this becomes a nourishing, tasty meal.
Ingredients
1 globe eggplant
2 tsp sea salt
1/4 cup extra-virgin olive oil
sea salt & fresh ground pepper
6-8 sun-dried tomato halves
1/2 cup toasted and skinned hazelnuts
1/4 cup, packed, fresh basil
1/2 pint fresh cherry tomatoes
Directions
- Cut globe eggplant, crosswise, into 1/2″ thick slices and lay out on a sheet pan. Sprinkle with salt and let sit about 15 minutes.
- Prepare the grill. When you can hold your hand 1-2″ over the fire for about 3-4 seconds, the fire is ready.
- Pat eggplant dry with a towel and brush olive oil over each slice. Season with salt and pepper.
- Grill until lightly charred and tender, but not mushy, about 4 minutes per side.
- When cool enough to handle, cut into 1/2″ dice and put into a large bowl.
- In the meantime, roughly mince sun-dried tomato and add to bowl.
- Cover hazelnuts with a towel and press down with the heel of your hand to break them up into assorted sizes. Add to eggplant.
- Roughly chop basil and add to bowl.
- Cut cherry tomatoes in half and add. Stir gently to mix all ingredients, adding a dash of olive oil if necessary.
- Season with salt and pepper.
Serves 2-4