Dinner Tonight: 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, thinly sliced
• 1/4 cup olive oil
• 1/4 cup lemon juice
• 6 basil leaves, finely chopped
• 6 mint leaves, finely chopped
• 1 scallion thinly sliced
• 1 tablespoon fresh Italian parsley, finely chopped
• 1 garlic clove, minced
• 1 teaspoon ground black pepper
• Pita bread

1. Heat your grill or large iron skillet over medium high heat. Place the eggplants on the grill or skillet and cook for about 6 minutes per side, or until skins are stiff and the flesh is very soft. It should take anywhere from 24 to 30 minutes. When done, set aside to cool for a few minutes.
2. Add the sliced onion to a medium bowl. Sprinkle with a teaspoon of the salt and pour in the vinegar. Let them marinate for at least 5 minutes, but preferably longer.
3. When the eggplant is cool, remove the skins and roughly chop up the pulp. Transfer to a large bowl along with the rest of the ingredients. Mix well, and then add the onions and vinegar.
4. Serve with some warm pita bread.

eggplants, red onion, kosher salt, red wine vinegar, tomatoes, olive oil, lemon juice, basil, mint, scallion, fresh italian parsley, garlic, ground black pepper, bread

Taken from www.seriouseats.com/recipes/2009/11/charred-eggplant-salad-recipe.html (may not work)