Lebanese-Inspired Eggplant Salad

From Eating Well, July/August 2008
Modified by Sarah Woutat

1 medium eggplant (about 1 pound), peeled and sliced into 1/4 inch rounds
1 medium red onion, sliced into 1/4 inch thick rounds
cooking spray
juice of 1 lemon
1/4 cup chopped fresh parsley
2 tbsp chopped fresh mint
1 tbsp olive oil
1/2 tsp salt
pinch of cayenne pepper

Preheat grill to medium-high.
Spray both sides of the eggplant and onion with cooking spray. Grill the vegetables, turning once, until browned on both sides, 2-3 minutes per side. Transfer to a cutting board. When cool enough to handle, chop the eggplant and onion and combine in a medium bowl with lemon juice, parsley, mint, oil, and 1/2 tsp salt and cayenne.

* Serve with grilled lamb chops or chicken

Certified Organic Vegetable CSA shares