Tomato And Grilled Eggplant Salad Recipes

GRILLED EGGPLANT WITH STRING BEAN AND TOMATO SALAD

Steps:

• Preheat a grill for cooking over medium heat.
• Trim the stem ends off the eggplants and slice each eggplant lengthwise into 4 thick slabs, yielding a total of 8. Season both sides of each eggplant slab with salt and let sit for 30 minutes to draw out moisture.
• Meanwhile, lay out a large sheet of heavy-duty foil or a double layer of regular foil. Put the string beans in the center. Drizzle with olive oil, sprinkle with salt and pepper and toss to coat. Bring the short ends of the foil together and fold twice to seal; fold in the other sides to seal, leaving room for steam. Place the foil packet on the grill, cover and cook until no longer raw but still crisp, 3 to 4 minutes. Open carefully to avoid the hot steam and let cool completely.
• Whisk together the red wine vinegar, 1/4 cup olive oil, 1/2 teaspoon salt and a few grinds of pepper in a large bowl. Add the tomatoes, jalapeno, and cooled string beans. Stir gently and set aside to marinate.
• Whisk together the yogurt, garlic, remaining 1 tablespoon oil, 1/2 teaspoon salt and some pepper in a medium bowl. Set aside.
• Pat each eggplant slab very dry with paper towels. Brush both sides of each slab generously with olive oil. Grill the slabs, covered, flipping halfway through, until the eggplant is soft but still holds its shape, 12 to 15 minutes.
• When ready to serve, add the basil, cucumbers and 1/2 teaspoon salt to the string bean-tomato salad. Drizzle some yogurt sauce over each eggplant slab and top with the salad.

FARRO SALAD WITH GRILLED EGGPLANT, TOMATOES AND ONION

Steps:

• Cook farro in a large pot of boiling salted water until just tender, about 15 minutes. Drain well and place in a large bowl.
• Heat grill to high. While the farro is cooking, brush the eggplants and onion slices with oil and season with salt and pepper. Grill for 3 to 4 minutes on each side or until just cooked through. Remove from the grill and cut into 1-inch dice. Add the eggplant and onions to the farro along with the tomatoes and dill. Pour Sherry Vinegar over the farro mixture and stir to combine. Garnish with additional dill. Best served at room temperature.
• Whisk together the shallot, vinegar, mustard, salt, pepper, and dill in a small bowl. Slowly whisk in the oil until emulsified.

TOMATO AND GRILLED EGGPLANT SALAD

Steps:

• Prepare grill to medium heat (about 300-350F).
• Combine dressing ingredients and set aside.
• Brush onions with oil and grill 5 to 7 minutes on each side until onion is tender and has begun to caramelize. I found this easier to do in a grill basket, but if you don't have one, be extra careful when flipping so they don't fall into the grill. Roughly chop onion into pieces and set aside.
• Lightly coat both sides of eggplant slices with olive oil. Grill 5 to 7 minutes on each side or until tender. Cool slightly then roughly chop into pieces.
• Combine eggplant, onion, tomatoes, basil, and olives in a large bowl. Add dressing to taste (I had a little left over but your mileage may vary) and toss gently to combine.
• Crumble feta over the top and toss again gently. Serve.