The Delicious Joy of Cooking
I love to explore a new dish at least once a week.
A Mediterranean classic – very popular in Provence using their savory tomatoes, eggplants and local herbs.
Grilled Eggplant and Tomato Salad – yields 8 servings
About 2 tbsp. plus 1/2 tsp. pink Himalayan salt
About 3 lbs. eggplant – choose the small sweeter ones like Indian and Asian
4 firm ripe tomatoes, cut crosswise into 1/2 inch slices – green tomatoes can also be used
About 1 cup of your favorite olive oil
1/4 cup fresh squeezed lemon juice
1 cup of mint leaves – optional
2 garlic cloves minced and cracked pepper
1 1/2 cup Feta cheese crumbled
How to Prepare:
Toss the eggplant and tomato slices in a flat container and drizzle with the olive oil and spices
You can either
Place them on a cooking sheet in the over for 30 minutes at 400 degrees F.
Place them on the grill, though it may take longer to cook depending on the grill’s heat
Let stand for a few minutes on a serving tray and sprinkle with the crumbled Feta cheese
Voila! and Bon Appetit!
PS: this dish is excellent against oxidants and preventing cancer cells.