Grilled Eggplant Salad

This summer favorite was inspired by my mom, who makes eggplant and mozzarella sandwiches and flavors them with parsley, lemon and capers. Parsley, lemon and capers is the holy trinity of cooking, I feel.

Ingredients:

1 plump eggplant, sliced into lengthwise strips about 1/4 inch thick
olive oil
a handful of parsley, chopped
the juice of 1/2 a lemon
about 2 teaspoons of capers

Fire up the grill to medium-high. Rub the olive oil on both sides of the eggplant slices. When the grill is sufficiently heated, lay the eggplant strips directly on the grate. Flip after maybe 3 minutes, continue to cook until they're tender. Some will have been saturated by the oil. This is good, we like this.

Remove eggplant slices from grill and allow to cool. If you're pressed for time, blanch in cold water so you can handle them more easily. On a cutting board, trim away the eggplant skin, then cut the slices crossways (doesn't have to be a painstaking process, just make chunky strips). Place in a bowl, then add oil, lemon, capers, parsley, salt and pepper. Toss well. Serve at your next summer barbecue, guests will go ga-ga at the unexpectedly delicious side dish.

Serves: 2

Submitted by: Dina Giolitto
http://wordfeeder.com

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