4 small or 3 medium eggplants
Sea or Pink salt
Extra virgin olive oil
2 large roasted red bell peppers
2 medium tomatoes, seeded and diced
1/2 cup thinly sliced whole scallions
1/4 cup finely chopped fresh parsley
3 Tbsp chopped fresh mint
2 garlic cloves, finely minced
4 Tbsp balsamic vinegar
1/2 cup light olive oil
Sea salt and freshly ground pepper to taste
4 ounces goat cheese, crumbled
- Prepare eggplant by washing and cutting into 1/2 inch thick slices, then sprinkle with kosher salt,
- Place on a large rack over a tray and allow to drain for 25 to 30 minutes.
- Set grill to medium-hot.
- Brush or drizzle and rub olive oil on eggplant slices, then set on hot grill and cook for 5 to 7 minutes, turn slices and grill another 5 to 7 minutes or until tender.
- Remove and put on cutting board and dice.
- Get out a large salad bowl and put eggplant pieces in and add all the vegetables and toss to combine.
- Drizzle in the balsamic vinegar and olive oil and toss; then season with sea salt and pepper, toss again, taste, and adjust seasoning.
Top with the crumbled goat cheese and serve immediately.
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