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Charred Eggplant Salad Recipe
- 2 large eggplants
- 1/4 medium red onion, thinly sliced
- 1 tablespoon plus 1 teaspoon kosher salt
- 1 tablespoon red wine vinegar
- 2 medium tomatoes, sliced
- 1/4 cup olive oil
- 1/4 cup freshly squeezed lemon juice
- 6 basil leaves, finely chopped
- 6 mint leaves, finely chopped
- 1 scallion, thinly sliced
- 1 tablespoon fresh Italian parsley, finely chopped
- 1 medium garlic clove, minced to a paste
- 1 teaspoon coarsely ground black pepper
Directions:View on Chow
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