Eggplant Salad-Grilled w Mint Serves 6

Prepare a very hot grill or preheat the oven broiler. Heat a pot of salted water to boiling. Meanwhile, cut the top and bottom off each eggplant. Peel a wide strip of skin off 2 opposite sides of each. Holding the eggplant vertically, slice it lengthwise into 1/3″ thick slices, so that each has a thin border of peel. Plunge the eggplant slices into the boiling water for 2 minutes. Remove, pat dry and brush lightly with olive oil. Place directly on the grill (or on an oiled cookie sheet beneath the broiler) in a single layer. Turn frequently, every 2 minutes or so, to make sure the slices don’t burn. They are done when they are sizzled brown on the outside (they will be crusty in places, but that’s what you want) and just tender within. Season both sides w s&p and transfer to a cutting board. Cut into pieces about 1″ square, place in a large bowl and set aside. Heat 2T olive oil in a pan over moderately high heat. Add onions and sauté for 3 min, then add tomatoes. Cook for a few more minutes; season to taste. Stir into eggplant. Add mint and vinegar. Serve very cold or toss with pasta.

Eggplant 3 about 1 lb each
Olive Oil 2T, plus more for brushing
Onion 3 medium white, peeled and chopped
Tomato 3.5c chopped tomatoes
Mint 1c firmly packed roughly chopped
Vinegar 2T balsamic