Meat Lite: Easy Eggplant And Bread Salad Recipe

• 1/2 cup vegetable oil
• 1/8 teaspoon liquid smoke (optional)
• Salt and pepper to taste
• 1 large garlic clove, peeled
• 1 medium eggplant, sliced into 1-inch thick rounds
• 1/2 baguette, sliced on the bias into 1-inch thick ovals
• 1 shallot, minced
• 1 tablespoon red wine vinegar
• 3 tablespoons extra virgin olive oil
• 15 whole basil leaves
• 2 large tomatoes, diced
• 3 slices (about three ounces) bacon, fried until crisp and chopped (optional)

1. Pre-heat your grill to medium-high. Combine the oil, liquid smoke if using, salt and pepper in a small bowl and brush onto the eggplant. Arrange the eggplant slices on the grill and cook without touching for about 3 minutes. Flip, and grill about 3 minutes on the other side. Grill the bread for about 1 minute per side, just until crisp and charred in spots, and then rub both sides of each slice with the raw garlic. Set both the eggplant and bread aside.
2. Whisk together the shallot, red wine vinegar, and olive oil, and season to taste with salt and pepper. Toss the dressing with the tomatoes and basil. Chop the eggplant and bread slices into cubes that are about 1-inch square and toss with the tomatoes, dressing, and basil. Add the bacon, and serve immediately.

vegetable oil, liquid smoke, salt, garlic, eggplant, baguette, shallot, red wine vinegar, extra virgin olive oil, basil, tomatoes, bacon

Taken from www.seriouseats.com/recipes/2009/09/meat-lite-easy-eggplant-and-bread-salad-recipe.html (may not work)