Grilled eggplant salad with onion and cucumber Recipe

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Grilled eggplant salad with onion and cucumber

Artist:	_	Yield:	8
Categories:	Eggplant, Grilled, Holidays, Onions, Salads, Vegetables	Rating:	0
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Ingredients:

2		Small eggplants*
2	tbsp	Salad oil (approx)
1		Medium European cucumber**
1		Sm red onion, thinly sliced
1/2	cup	Cider vinegar
2	tbsp	Firmly packed brown sugar
1/2	tsp	Salt

Procedures:

1	* - end trimmed, cut into ? thick slices?** - thinly sliced?====================================================================== ===?Lightly brush eggplant slices with oil and put them on a tray.?On a barbecue with lid, place grill 5-6" over a solid bed of hot coals (you can hold your hand at grill level only 2-3 seconds).
2	When grill is hot, rub it lightly with a paper towel dipped in salad oil.?Lay eggplant slices close together on grill.
3	Cover barbecue, open drafts, and cook until slices are well browned and soft when pressed, 15-20 minutes; turn, as needed, with a wide spatula.
4	Return slices to the tray.
5	If slices are cooked ahead, cover and chill up to a day.?In a bowl, cover cucumber and onion slices with ice water.
6	Quickly squeeze slices to briuse lightly, then cover and chill 30 minutes to 1 hour; drain.
7	In bowl, mix cucumber, onion, vinegar, sugar, and ?teaspoon salt.
8	If made ahead, cover and chill up to 4 hours.
9	Coarsely chop eggplant and spoon onto a rimmed platter; top with cucumber and onion mixture.
10	Add salt to taste