Grilled Eggplant with Cilantro, Tomatoes & Honey Vinegar

Name: Grilled Eggplant with Cilantro, Tomatoes &amp; Honey Vinegar
Ingredients: 2 large eggplants (trimmed and cut into ¼-inch rounds); ½ - 2/3 cup extra virgin Greek olive oil; Sea salt to taste; Freshly grated black pepper to taste; 1 bunch cilantro (trimmed and leaves chopped); 1 – 2 large (firm, ripe tomatoes, trimmed and diced); 2 garlic cloves (minced); 1 splash of honey vinegar (or as much as desired)

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Author : Diane Kochilas

Ingredients

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2 large eggplants (trimmed and cut into ¼-inch rounds)½ - 2/3 cup extra virgin Greek olive oilSea salt to tasteFreshly grated black pepper to taste1 bunch cilantro (trimmed and leaves chopped)1 – 2 large (firm, ripe tomatoes, trimmed and diced)2 garlic cloves (minced)1 splash of honey vinegar (or as much as desired)

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Instructions

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Step 1

In a large basin or mixing bowl, toss the eggplant slices with sea salt, pepper and ½ cup olive oil, or more, as needed.

Step 2

Combine the chopped tomato, garlic, cilantro in a mixing bowl. Season with a little salt and pepper, a drizzling of olive oil. and a splash of the honey vinegar. Set aside.

Step 3

Fire up the grill to medium, or heat a grill pan on top of the stove over medium-high heat. Lightly oil the pan. Grill the eggplant slices until tender, turning once, so that there are grill marks on both sides.

Step 4

Serve the eggplant slices in a platter, drizzled with the tomato-cilantro mixture, in one layer or multiple layers on the same dish, as desired.