Garden State Woman will be sponsoring a monthly Recipe Challenge. This month’s theme is: BBQ. June’s winner will be posted on the GSW website in July.
Here’s a recipe from a Garden State Woman staff member to get you started.
BarbeQued Eggplant Salad
- 1 Eggplant
- 6 Tablespoons Olive Oil
- 1 Tablespoon Balsamic Vinegar
- 2 Tablespoons Parsley, Chopped
- Salt and Pepper to Taste
Cut off top of eggplant, remove skin (optional) and slice lengthwise as thin as possible. Put 3 tablespoons of olive oil in a small bowl and brush both sides of the eggplant slices. Season with salt and pepper to taste.
Place slices on grill. Flip after the slice begins to brown and grill marks appear. Grill the second side and remove. Allow slices to cool. Cut each slice into thin strips (or rip by hand). Place strips into a salad bowl. Add remaining 3 tablespoons olive oil, vinegar, parsley and more salt and pepper if needed.