Fresh From the Flame - Grilled Eggplant & Tomato Salad - - Jackson, MS

Fresh From the Flame - Grilled Eggplant & Tomato Salad


  • 2 tablespoons salt
  • 3 eggplant, cut into 1/2 inch slices
  • 4 firm-ripe tomatoes, cut into 1/2 inch slices
  • 1 cup extra-virgin olive oil
  • 1/4 cup fresh lemon juice
  • 1 cup basil leaves
  • 1 garlic clove, minced
  • 1/4 teaspoon
  • Freshly ground black pepper
  • 1/4 teaspoon dry mustard


Wash eggplant and lay out on a baking sheet lined with paper towels. Sprinkle both sides of the eggplant with salt. Let stand for 30 minutes. Prepare a charcoal or gas grill for medium heat. Or, heat a grill pan over a medium flame.

Brush eggplant with olive oil. Grill eggplant, turning occasionally, until browned all over and tender to the bite, about 5-6 minutes.

Arrange on a large platter the grilled eggplant, tomato, and 1/2 cup of the basil leaves.

In a blender or food processor (a hand blender will work nicely as well) puree the following ingredients:

  • 1/2 cup olive oil
  • the lemon juice
  • 1/2 cup basil leaves
  • Garlic
  • Dry mustard 
  • Salt and pepper.

Drizzle the dressing over eggplant and tomatoes, add remaining basil, and season to taste with salt and pepper.

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