Grilled Eggplant and Tomato Salad
Page 87

I try at least one of the recipes in Sunset every month. If you try one I do not review please let us know what you thought of it. This column in our blog is really to interact. Your opinion is very important to us. As usual!
Grilled Eggplant and Tomato Salad
2 T. plus ½ tsp. salt, divided
3 eggplants (3 lbs. total)
4 firm-ripe tomatoes cut crosswise into ½ in. slices.
About 1 C. extra-virgin olive oil, divided
¼ c. mint leaves, divided
1 garlic clove, minced
¼ tsp. each freshly ground black pepper and dry mustard.
1. In a bowl, dissolve 2 T. salt in 3 quarts. Water. Cut eggplant crosswise into ½ in. slices. Put slices in salted water: top with a plate or pot lid to submerge. Let sit 30 min.
2. Meanwhile, prepare a charcoal or gas grill for medium heat (350 to 450, you can hold your had 5 in. above cooking grate only 5 to 7 seconds.) Drain eggplant on a kitchen towel. Arrange eggplant and tomatoes on a baking sheet. Brush all over with ½ C. oil.
3. Grill tomatoes, covered, turning once, until grill marks appear, 2 to 3 minutes per side. Transfer to a plate and set aside.
4. Grill eggplant (in batches if necessary), covered, turning occasionally, until browned all over and tender to the bite, 5 to 8 min. arrange on a large platter.
5. In a blender or food processor, puree remaining ½ cup oil, the lemon juice, ½ cup mint leaves, the garlic, remaining ½ tsp. salt, the pepper, and mustard.
6. Drizzle three-fourths of dressing over eggplant. Arrange tomatoes on eggplant, drizzle them with remaining dressing, and top with remaining ½ cup mint. Season to taste with more salt.

Make ahead: Prepare recipe through step 5 up to 3 hours ahead, cover, and hold at room temperature. Assemble just before serving.

I am not a big fan of mint. Let’s just say I had to redo all of my raised beds because of it. It is extremely evasive. Living in Maui I try not to spread evasive plants all over the island. So, what I did with this recipe was I used basil and if you would want an easier dressing I would suggest drizzle very good balsamic vinegar over the salad. It would cut the prep time down and this is also delicious.