Comida Kraft
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Grilled Eggplant and Tomato Salad

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4 servings

What You Need

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Make It

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  • Slice eggplant into 1/2 inch thick rounds. Brush each with olive oil on both sides, and sprinkle with salt.
  • Heat a grill to medium heat. Grill whole pepper on all sides. Grill eggplant slices on both sides, until tender and slightly charred, about 5 minutes per side.
  • Oil the garlic cloves and wrap them in foil before roasting them on the grill until soft and aromatic, about 15 minutes. Allow pepper, eggplant, and garlic to cool.
  • Dice the eggplant, seed and dice the pepper, and slice the tomato into wedges. Gently toss the vegetables with olives, oregano, basil, mozzarella, salt and pepper. Taste and adjust seasoning. Add balsamic vinegar to taste.


The vegetables can be roasted in the oven if preferred. Toss with oil, salt and pepper and roast at 350°F until tender, about 25 minutes.

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