Baked Eggplants with Salsa
Description
The recipe won't take much time. Grilled eggplant slices with vegetable salsa is an excellent dish for a summer picnic. Serve with greens and sauce.
Instructions
- 1
Step 1
1. Cut the cherry tomatoes into 4 pieces. Finely chop the celery stalks. Mince the onion. Finely chop the olives to yield about 2 tablespoons. Coarsely chop the oregano. Pass the garlic through a press. Mix the tomatoes, celery, onion, olives, chopped oregano, capers, garlic, and red pepper in a medium bowl. In a separate bowl, whisk together red wine vinegar and 1 tablespoon olive oil, pour over the tomato mixture, and stir. Add salt and pepper to taste. The salsa can be prepared up to 2 hours ahead. Let it stand at room temperature.
- 2
Step 2
2. Heat the grill over high heat. Peel the eggplant so that alternating strips about 5 cm wide remain.
- 3
Step 3
3. Cut the eggplants into 6 slices, each about 2.5 cm thick. Using a brush, coat the eggplant slices with additional olive oil, and sprinkle with salt and pepper. Grill the eggplant until it darkens slightly and becomes tender, about 8 minutes on each side.
- 4
Step 4
4. Arrange the eggplant slices on a serving platter. Spoon the prepared salsa onto each slice, garnish with oregano sprigs, and serve warm or at room temperature.