Grilled Eggplant, Tomato and Parsley Salad

• 1 medium eggplant (1 pound), halved lengthwise and sliced crosswise 1/2 inch thick
• 3 tablespoons extra-virgin olive oil
• Kosher salt and freshly ground pepper
• Halved grape tomatoes
• Coarsely chopped flat-leaf parsley
• Fresh lemon juice

1. Light a grill or preheat a grill pan.
2. Brush the eggplant slices on both sides with the olive oil and season with salt and pepper.
3. Grill the eggplant over moderate heat for about 6 minutes, turning once, until lightly charred and tender.
4. Transfer the eggplant to a bowl.
5. Add tomatoes, parsley and lemon juice, season with salt and pepper and toss.

eggplant, extravirgin olive oil, kosher salt, halved grape tomatoes, flatleaf parsley, lemon juice

Taken from www.foodandwine.com/recipes/grilled-eggplant-tomato-and-parsley-salad (may not work)