Roasted Eggplant Salad

I love the grilled eggplant salad at Whole Foods Market, but I can’t always afford to buy it for $9.00/lb.  I decided to create my own version that is budget and waistline friendly. This is a great vegetarian meal, side dish, and goes amazingly over the top of a grilled chicken breast. Enjoy!

Katherine’s Grilled Eggplant Salad

Serves 4 as a side, 2 as a meal

1 1lb. Eggplant

1-pint cherry tomatoes

1 small jar of roasted red peppers

Handful of fresh basil

¼ tsp. dried oregano

Canola oil cooking spray

1 clove fresh garlic, minced

2 tbsp. balsamic vinegar

1 tsp. canola oil

1 tsp. red wine vinegar

Juice from half a lemon

Salt (to taste)

Black pepper (to taste)

Preheat grill to medium-high heat. In a bowl combine tomatoes, canola oil, 1 tsp. balsamic vinegar, salt and pepper. Set aside. Leaving the skin on, slice the eggplant lengthwise into ½ inch thick slices and spray them gently with cooking spray, then brush them with fresh lemon juice and a sprinkle of salt and pepper, flip and repeat on the other side. Grill the eggplant slices and the tomatoes until tender (about five minutes, use a grill basket for tomatoes). When finished grilling set the eggplant aside to cool. Slice the tomatoes in half lengthwise and put in a bowl. When the eggplant is cooled slice it into small strips and combine with tomato. Slice the roasted red peppers into small strips and add. Add minced garlic, basil, oregano, remaining tsp. of balsamic vinegar, and red wine vinegar. Mix well, Add salt and pepper to taste