6.27.2009

Grilled Eggplant Salad

Grilled Eggplant Salad

  • 2 mini eggplants
  • 4 spring onions
  • 1 clove of garlic
  • 1-2 springs of fresh mint
  • white vinegar to taste
  • salt to taste

Grill eggplants and onions until tender. Let cool slightly and chop into uniform pieces. Chiffonade mint leaves and smash garlic; add to the eggplant and onions. Add about 1 tbsp of vinegar and 1/2 tsp of salt, taste and adjust to get the right combination of seasoning and acidity.

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