This dish is an absolute summer delight and pairs really well with just about anything barbecued.
The recipe was adapted from the original found at A Cedar
Spoon by Julia. Julia features many wonderful recipes on her site... Be sure to check them out!
Ingredients:
- 1-2 eggplant - about 3 lbs
- olive oil
- salt & pepper – for eggplant
- 3 cups tomatoes - diced
- 1 orange bell pepper - chopped
- 1 cup scallions - green parts chopped
- 1/4 cup fresh mint - chopped
- 1 cup fresh parsley - chopped
- 1 lemon - juiced
- salt & pepper to taste
- 1/4 tsp crushed Aleppo pepper
Preparation:
Slice the eggplant into rounds about 1/2 - 5/8" thick. Rub salt on each side of the eggplant and lay on a baking sheet for an hour. Use a paper towel to pat the eggplant dry and then brush each side of the eggplant generously with olive oil. Sprinkle each side of the eggplant with salt & pepper.
Heat the grill to medium heat. Place the eggplant on the grill and cook for 5 minutes. Flip eggplant and grill until browned on bottom and soft. Let the eggplant cool and then chop into bite sized pieces.
In a large bowl mix the eggplant with the remaining
ingredients and toss lightly to combine. Add more olive oil if needed to create a consistency you like.
