- Exported from MasterCook
GRILLED EGGPLANT SALAD WITH ONION & CUCUMBER
8 Preparation Time :
Categories : Salads
Amount Measure Ingredient -- Preparation Method -- -- --
2 Small eggplants*
2 tb Salad oil (approx)
1 Medium European cucumber**
1 Sm red onion,thinly sliced
1/2 c Cider vinegar
2 tb Firmly packed brown sugar
1/2 ts Salt
- end trimmed, cut into 3/4 thick slices
** - thinly sliced
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1. Lightly brush eggplant slices with oil and put them
on a tray.
2. On a barbecue with lid, place grill 5-6 over a
solid bed of hot coals (you can hold your hand at
2-3 seconds
it lightly with a paper towel dipped in salad oil.
3. Lay eggplant slices close together on grill. Cover
barbecue, open drafts, and cook until slices are well
browned and soft when pressed, 15-20 minutes; turn, as
needed, with a wide spatula. Return slices to the
tray. If slices are cooked ahead, cover and chill up
to a day.
4. In a bowl, cover cucumber and onion slices with ice
water. Quickly squeeze slices to briuse lightly, then
30 minutes to
1 hour; drain. In bowl,
mix cucumber, onion, vinegar, sugar, and 1/2 teaspoon
salt. If made ahead, cover and chill up to 4 hours.
Coarsely chop eggplant and spoon onto a rimmed
platter; top with cucumber and onion mixture. Add salt
to taste. - - - - - - - - - - - - - - - - - -
