Grilled Eggplant Salad
2 Large Eggplants
10 oz. golden cherry tomatoes
1 cup fresh basil
½ cup Epicurean Arbosana Extra Virgin Olive Oil
1/8 cup Epicurean Fig Balsamic Vinegar
Epicurean Sea Salt
Fresh Cracked Pepper
Slice eggplant into ½ slices. Lay out slices in one layer on paper towels. Generously salt each side and allow to sit for 20 min. (It removes bitter taste). Dice tomatoes into quarters and place in small bowl. Finely chop basil and add tomatoes. Pour 1/8 cup of Epicurean Arbosana Olive Oil and Fig Balsamic Vinegar into bowl and add 1 teaspoon of cracked pepper. Toss and set aside.
Once salted eggplant has rested for 20 min., rinse both sides with warm water and pat dry.
Brush coat each side of eggplant with EVOO. Place in BBQ over medium-low flame. Grill each side of 10 min. Pour tomato mixture over top of eggplant and serve.