Grilled Eggplant with Salsa
Appetizers • European
Description
Grilled Eggplant with Salsa
Ingredients
- Marinated cherries 10 oz
- Celery stalk 2 pieces
- Spanish onions 5 oz
- Pitted olives 5 pieces
- Oregano 2 tablespoons
- Capers 1 tablespoon
- Garlic 1 clove
- Chili Flakes a pinch
- Red Wine Vinegar 3 tablespoons
- Olive Oil 1 tablespoon
- Eggplants 1 piece
Step-by-Step Guide
Step 1
Cut the tomatoes into quarters and mix with finely chopped celery, onion, olives, capers, oregano, minced garlic, and red pepper flakes. Combine olive oil and vinegar and drizzle over the tomato mixture. Mix well. Season with salt and pepper.
Step 2
Peel strips of skin from the eggplant lengthwise, evenly spaced, and cut into rounds. Brush with olive oil, season with salt and pepper. Place on the grill and cook on both sides until tender, about 8 minutes each side.
Step 3
Arrange the eggplant on a plate and top with a small amount of salsa. Garnish with oregano sprigs and serve warm.
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