Grilled Eggplant Salad

Ingredients

• 2 pounds eggplant – cut into 0.5-inch-thick rounds
• 1.5 tsp kosher salt
• 6 tbsp extra-virgin olive oil
• 2 tbsp red wine vinegar
• 2 cloves garlic – finely grated
• 0.5 tsp dried oregano
• 0.5 tsp black pepper – freshly ground
• 0.25 tsp red pepper flakes
• 1.5 cups cherry tomatoes – halved
• 0.5 cups red onion – thinly sliced
• 2 tbsp capers – rinsed and drained
• 0.5 cups flat-leaf parsley – chopped
• 0.25 cups fresh basil – torn

Instructions

1. Trim the eggplants and cut into 0.5-inch-thick rounds, then sprinkle both sides evenly with the kosher salt and set the slices on a rack or colander to purge for 25–30 minutes; preheat a grill to medium-high (about 400–450°F) while you wait.
2. Rinse the slices under cool water and pat very dry. Brush both sides with 2 tbsp of the olive oil; in a small bowl, whisk the remaining oil with the red wine vinegar, garlic, dried oregano, black pepper, and red pepper flakes to make a vinaigrette.
3. Grill the slices until well marked and tender, 3–4 minutes per side, until the centers feel soft when pressed with tongs. Transfer to a cutting board and cut into 1.5-inch pieces while still warm.
4. Toss the warm pieces with the vinaigrette in a large bowl. Add the cherry tomatoes, red onion, and capers and fold gently to combine. Let stand 10 minutes so the flavors meld.
5. Fold in the flat-leaf parsley and fresh basil, taste, and adjust acid or heat if desired. Serve warm or at room temperature.