Grilled Eggplant and Tomato Salad

Ingredients

• Tomatoes

  red, raw

  2 cup, chopped or sliced or 360g

• Eggplant

  raw

  1 eggplant, unpeeled (approx 1-1/4 lb) or 548g

• Olive oil

  2 tbsp or 27g

• Basil

  dried

  ¼ tsp, leaves or 0.2g

• Salt

  table

  ¼ tsp or 2g

Directions

1. Preheat the grill to medium-high heat.
2. Slice the eggplant and tomatoes into even slices.
3. Brush the eggplant slices with half of the olive oil and sprinkle with salt.
4. Grill the eggplant slices for about 5 minutes on each side, or until they are tender.
5. Remove the eggplant from the grill and let it cool slightly.
6. In a large bowl, combine the grilled eggplant slices and raw tomato slices.
7. Drizzle with the remaining olive oil and sprinkle with dried basil and additional salt to taste.
8. Toss gently to combine and serve warm or at room temperature.