Grilled Eggplant and Tomato Salad Recipe – Sunset Magazine
Time: 1 1/4 hours. If you're serving these vegetables with grilled ribs, grill the vegetables first. They're good eaten at room temperature.
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Cooking tools:
- Grill
- Grill pan
- Chef's knife
- Cutting board
- Mixing bowl
- Whisk
- Measuring spoon
- Measuring cup
- Tongs
- Colander
- Serving platter
- Spatula
Ingredients
- About 2 tbsp. plus 1/2 tsp. salt, divided
- 3 eggplant (3 lbs. total)
- 4 firm-ripe tomatoes, cut crosswise into 1/2-in. slices
- About 1 cup extra-virgin olive oil, divided
- 1/4 cup fresh lemon juice
- 1 cup mint leaves, divided
- 1 garlic clove, minced
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon dry mustard
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