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

1. 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.
2. Prepare the grill. When you can hold your hand 1-2″ over the fire for about 3-4 seconds, the fire is ready.
3. Pat eggplant dry with a towel and brush olive oil over each slice. Season with salt and pepper.
4. Grill until lightly charred and tender, but not mushy, about 4 minutes per side.
5. When cool enough to handle, cut into 1/2″ dice and put into a large bowl.
6. In the meantime, roughly mince sun-dried tomato and add to bowl.
7. Cover hazelnuts with a towel and press down with the heel of your hand to break them up into assorted sizes. Add to eggplant.
8. Roughly chop basil and add to bowl.
9. Cut cherry tomatoes in half and add. Stir gently to mix all ingredients, adding a dash of olive oil if necessary.
10. Season with salt and pepper.

    Serves 2-4