2 large eggplant, thinly sliced into rounds
2 tablespoons olive oil
2 tablespoons balsamic vinegar
1 teaspoon salt (divided)
2 cups chopped fresh tomatoes
1/4 cup chopped fresh basil
2 tablespoons chopped fresh cilantro
1 to 2 teaspoons lime juice or to taste
In a large self-sealing bag, place eggplant slices, oil, vinegar and 1/2 teaspoon of salt. Seal bag and turn to coat eggplant well. Refrigerate one hour, turning occasionally.
In a small bowl, combine tomatoes, basil, cilantro, lime juice and remaining 1/2 teaspoon of salt. Stir well. Let stand at room temperature for 20 minutes, stirring occasionally.
Place eggplant on hot grill reserving marinade. Grill five to ten minutes, turning once, or until golden brown and tender. Brush frequently with marinade. Serve warm with salsa.
Recipe makes 6 servings.
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