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Published September 21, 2009, 12:00 AM

CHEF JEFF — ONE BYTE AT A TIME: Grilled Eggplant Salad

Eggplant really soaks up oil when fried. Instead, use cooking spray and grill it.

Eggplant really soaks up oil when fried. Instead, use cooking spray and grill it.

Grilled Eggplant Salad

1 medium eggplant

Olive oil-flavored nonstick cooking spray

1 red bell pepper, sliced into 1-inch wedges

6 to 8 medium mushrooms, trimmed

½ onion, sliced ½-inch thick

4 teaspoons olive oil, divided

3 tablespoons minced fresh basil

2 tablespoons red wine vinegar

1 tablespoon balsamic vinegar

1 tablespoon capers, drained

2 cloves garlic, minced

Salt and pepper, to taste

1 tomato, coarsely chopped

4 cups torn lettuce greens

Slice eggplant into ½-inch slices. Spray with olive oil-flavored nonstick cooking spray.

Put pepper, whole mushrooms and onion in zip-top bag. Add 2 teaspoons olive oil; seal and toss.

Spray grill grate with nonstick cooking spray. Preheat to medium-high or allow coals to burn down to white ash. Grill eggplant, pepper, mushrooms and onion until tender. Meanwhile, combine remaining 2 teaspoons olive oil, basil, vinegar, capers, garlic and salt and pepper in a bowl. Coarsely chop grilled vegetables and add to vinaigrette. Add tomato and toss gently.

Yield: Serves 4.

Grab more food tidbits at the Chef Jeff blog at GrandForksHerald.com.

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