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Eggplant was the vegetable of the week at the Salem NH Farmers Market. I just happened to pick up a recent issue of Food Network Magazine and as I was casually turning pages I spotted this easy side dish. It was a simple dish to pre-prep ahead of time – I grilled the eggplant yesterday and let it sit in the refrigerator overnight.

While at the market, I added the tomatoes (from Arrowhead Family Farm) and a yogurt sauce (yogurt Brookford Farm). The resulting color is less than appealing, but the yellows and reds from the tomatoes helped brighten up the dish.

This is great as a side dish, but also as a vegetarian dish. Make it a panzanella salad adding some grilled bread cubes.

Slightly adapted from Food Network Magazine

grilled eggplant and tomato saladWhat you need:

  • 2 eggplants, cut lengthwise into 1/4″ slices
  • 1 c cherry tomatoes, quartered and cut in half
  • 3 tbs yogurt
  • 2 tbs Cucina Aurora Rosemary/Oregano infused EVOO
  • 1 tbs white peach balsamic vinegar (sub with other white vinegar)
  • EVOO
  • Freshly ground sea salt and black pepper

What you do:

  • Heat grill or indoor grill pan.
  • Brush both sides of sliced eggplant with EVOO.
  • Grill about 8—10 min per side, until charring begins.
  • Allow to cool.
  • Cut eggplant into 1/2” pcs and transfer to lg bowl.
  • Add tomatoes and toss.
  • In sm bowl mix yogurt, EVOO and vinegar.
  • Season with salt and pepper.
  • Add yogurt mixture, a little at a time, and stir to mix.
  • Add enough to coat vegetables.