Grilled EggPlant & Tomatoes Salad

SERVES 8 TIME 1 1/4 HOURS

If your having some grilled meat or fish grill these vegetables first. There good eaten at room temperature.

About 2 tbsp. plus 1/2 salt, divided 3 eggplant (3 lbs. total)

4 firm-ripe tomatoes, cut clockwise into 1/2 in. slices

About 1 cup extra-virgin olive oil, divided

1/4 cup fresh lemon juice

1 cup mint leaves, divided

1 garlic clove, minced

1/4 tsp. each freshly ground black pepper and dry mustard

PREPARATION:

  1. In a bowl, dissolve 2 tbsp. salt in 3 quarts water. Cut eggplant crosswise into 1/2 in. slices. Put slices in salted water; top with a plate or pot lid to submerge. Let sit 30 minutes.
  2. Meanwhile, prepare a charcoal or gas grill for medium heat (350 to 450 degrees; you can hold your hand 5 in. above cooking grate only 5 to 7 seconds) Drain eggplant on a kitchen towel. Arrange eggplant and tomatoes on a baking sheet. Brush all over with 1/2 cup of oil.
  3. Grill tomatoes, covered, turning once, until grill marks appear, 2 to 3 minutes per side. Transfer to a plate and set aside.
  4. Grill eggplant ( in batches if necessary), covered, turning occasionally, until browned all over and tender to the bite, 5 to8 minutes. Arrange on a large platter.
  5. In a blender or food processor, pure`e remaining 1/2 cup mint leaves, the garlic, remaining 1/2 tsp. salt, the pepper, and mustard.
  6. Drizzle three-fourths of dressing over eggplant. Arrange tomatoes on eggplant, drizzle them with remaining dressing, and top with remaining 1/2 cup mint. Season to taste with more salt.

PER SERVING: 245 calories