Grilling the eggplant whole was a wonderful technique. It took no prep other than poking holes in the eggplant with a fork, and after 15 minutes on the grill it was tender and very slightly sweet.
The only problem with this recipe was too much vinegar. Afterwards I wondered if I accidentally added 1.5 Tablespoons instead of teaspoons. We decided that next time we can eliminate the vinegar, reduce the olive oil, and just taste the fresh vegetables and herbs. The fresh oregano was the most wonderful flavor.
1 large eggplant
1 tomato, diced
1.5 tsp red wine vinegar (used white vinegar)
1/2 tsp kosher salt (or to taste)
1/2 tsp chopped fresh oregano (or more)
2 garlic cloves, finely chopped
3 Tbsp olive oil
3 Tbsp parsley (used cilantro instead)
black pepper to taste
1. Heat grill to medium high. Prick the eggplant all over with a fork, put it on the grill, and close the cover. Cook (turning occasionally) until eggplant is very soft and skin is blistered, about 15 minutes.
2. When cool enough, coarsely chop the eggplant. Transfer to a bowl and toss with tomato, vinegar, salt, oregano, garlic. Stir in oil and parsley/cilantro. Season with black pepper.
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| Chopping cilantro and oregano |
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| Eggplant before grilling |
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| Eggplant after grilling |
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