Choose a coarse or smooth texture.
Pierce eggplant with fork. Place on grill pan (medium high) or on an outside grill and cook for 15 to 20 minutes turning frequently. Eggplant will become soft and “deflated.” Set aside to cool. Cut eggplant in half and with a spoon and remove most of the seeds. Coarsely chop the eggplant. In a food processor add chopped eggplant, tomatoes, garlic, parsley, salt and pepper. Pulse a few times to evenly mix all ingredients, giving the salad a coarse texture. If you prefer it smooth and creamy, blend for 45 to 60 seconds. Plate salad and top with feta cheese. If you don’t have a food processor, you can dice the eggplant and tomatoes into a mixing bowl, adding in the garlic, parsley, salt and pepper. This will produce a beautiful rustic-style salad. Have mandarin orange slices for dessert.
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