Pan-grilled Eggplant and Zucchini Salad

Recipe by: Victoria Blashford-Snell, Brigitte Hafner | from The Illustrated Kitchen Bible

Cookstr

Course: Vegetable

Total Time: Under 2 Hours

Skill Level: Easy

Cost: Inexpensive

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Serve at room temperature to allow the flavors to merge.

Yield: Makes 6 servings

INGREDIENTS

2 eggplants, thinly sliced lengthwise
Salt and freshly ground black pepper
2 tbsp extra virgin olive oil, plus more for brushing
1 tbsp balsamic vinegar
2 garlic cloves, peeled and chopped
4 small zucchini, trimmed and sliced
Mint leaves, to garnish

Special equipment:

Ridged grill pan

Directions

1. Sprinkle the eggplant slices with 2 tsp salt and let stand in a colander for 30 minutes.

2. Mix together the oil, vinegar, and garlic, and season with salt and pepper.

3. Preheat a ridged grill pan over high heat. Brush the zucchini with a little olive oil, and season with salt and pepper. Cook the zucchini, turning once, about 3 minutes, until tender. Transfer to a large bowl.

4. Rinse the eggplants and pat dry with paper towels. Brush the eggplants with olive oil and cook for about 5 minutes, turning once. Transfer to the bowl, add the dressing, and mix. Stir in the mint leaves. Let stand for at least 30 minutes before serving.