Grilled Eggplants and Tomato Salad

We gave away quite a few tomatoes from our garden to our friends, but we still have lots. Gotta eat them! Keep your heads down and power through!

Grilled Eggplants and Tomato Salad

2 tomatoes, cut in bite sizes
3-4 small Japanese eggplants, cut in bite sizes
1/8 of onion, thinly sliced
1 clove garlic, minced
1 sprig of basil
Just a pinch of fresh parsley, chopped
Dash of dry oregano
Salt and pepper to taste
3-4 Tbsp red wine vinegar and olive oil dressing
1 Tbsp olive oil

On a skillet, warm olive oil and spread eggplants and brown them. It took me about 10 minutes or so on medium high. In a bowl, combine tomatoes, grilled eggplants, garlic, onion, herbs and salad dressing. Chill in the fridge until ready to serve. 

More, more and more from our garden!

The right balance of flavors.

Eggplants melt in your mouth.

Eggplants get smokey and sweet after grilling for awhile and adds a depth of flavor. Ken's Steak House Dressing is my favorite red wine vinegar salad dressing. I always have a bottle in stock.

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