Grilled Eggplant Salad with Onion and Cucumber
Ingredients
- 2 small (1 lb) eggplants, cut into 3/4 inch thick slices
- 1 medium (1 lb) European Cucumber, thinly sliced
- 1 small (1/2 lb) red onion, thinly sliced
- 1/2 cup cider vinegar
- 2 tablespoon firmly packed brown sugar
- 2 tablespoon olive oil
- 1/2 teaspoon salt
Instructions
In a bowl, cover cucumber and onion slices with ice water. Quickly squeeze slices to bruise lightly, then cover and chill 30 minutes to an hour. Drain. In a bowl, mix the cucumber, onion, vinegar, sugar and salt. Cover and chill up to 4 hours. Brush eggplant slices lightly with olive oil and grill them on a hot barbecue. Cover barbecue, open vents, and cook until slices are well browned (be careful not to burn them) and soft when pressed, 10 - 15 minutes. Turn slices and grill other side. Spread chilled cucumber and onion mixture on serving platter and top with warm grilled eggplant slices, cut into quarters.