Eggplants are in season right now. There are several interesting varieties at the Farmers Market, ripe vegetables in three of my gardens and wonderful japanese eggplant in the share this week. Zucchini and tomatoes are also overflowing in my kitchen this month. Here is a good way to enjoy them. It is easy and can become a dish that includes grilled chicken slices or seafood. Enjoy.
Amy Hetager, CSA Blogger
Grilled Vegetable Salad
2 Eggplant, sliced in half
2 Summer Squash, sliced the same width as eggplant
4 Roma Tomatoes or similar sized, sliced in half (make sure they are firm or they will not grill. Large heirlooms are too juicy for this recipe)
Kosher Salt and Fresh Ground Pepper
In a shallow bowl, place the eggplant and squash. Cover your hands with olive oil and cover the vegetables. Pouring the olive oil will add too much. Wash your hands and then add kosher salt and fresh ground black pepper. The kosher salt was selected because it is a larger flake and does not make the vegetables over salted. If you use a different type of salt, please make sure that you only add a little. You can always salt your dish at the end…but you can never remove it.
I use an outdoor gas grill for this in the summer, but have a grill pan for winter months. Stay with the vegetables to make sure they are not over cooking or becoming charred. They will only take a short time to cook. I usually start with the vegetables skin side up and then do one turn using tongs.
The tomatoes will need to be squeezed to release moisture and the seeds. The roma is a good one to grill because it is more meaty and will receive nice grill marks. I usually brush them with a little olive oil, salt and pepper.
Let everything cool before mixing. Add the vinegar, spice and a drizzle of olive oil.