Recipe - Garden Fresh Grilled Eggplant Salad

Here's a great way to use up some of that late summer/early fall bounty of peppers, tomatoes, & eggplant!  Throw in some of your fall garden harvest - fresh radishes and herbs, etc., and you've got a gourmet salad delight. Yum!

Garden Fresh Grilled Eggplant Salad

Eggplants and Peppers (Photo credit: schopie1)

Ingredients:

4 small or 3 medium eggplants
Kosher salt
extra virgin olive oil
2 large roasted red bell peppers
2 medium tomatoes, seeded and diced
1/2 cup thinly sliced whole scallions
1/2 cup thinly sliced radishes
1/4 cup finely chopped fresh parsley
1/4 finely chopped fresh cilantro
3 Tbsp chopped fresh mint
2 garlic cloves, finely minced
4 Tbsp balsamic vinegar
1/2 cup light olive oil
Sea salt and freshly ground pepper to taste
4 ounces goat or feta cheese, crumbled

Directions: 

1. Prepare eggplant by washing and cutting into 1/2 inch thick slices, then sprinkle with kosher salt, place on a large rack over a tray or colander and allow to drain for 25 to 30 minutes.
2. Set grill to medium-hot. Brush or drizzle and rub olive oil on eggplant slices, then set on hot grill and cook for 5 to 7 minutes, turn slices and grill another 5 to 7 minutes or until tender. Remove and put on cutting board and dice.
3. Place eggplant pieces in a large salad bowl, add all the vegetables, garlic, scallions, and herbs, and toss to combine.
4. Drizzle in the balsamic vinegar and olive oil and toss; then season with sea salt and pepper, toss again, taste, and adjust seasoning.
5. Top with the crumbled goat cheese and serve immediately.