Name: Grilled Eggplant Salad with Onion and Cucumber
Ingredients: 2 small (1 lb) eggplants, cut into 3/4 inch thick slices; 1 medium (1 lb) European Cucumber, thinly sliced; 1 small (1/2 lb) red onion, thinly sliced; 1/2 cup cider vinegar; 2 tablespoon firmly packed brown sugar; 2 tablespoon olive oil; 1/2 teaspoon salt

Grilled Eggplant Salad with Onion and Cucumber

Ingredients

2 small (1 lb) eggplants, cut into 3/4 inch thick slices
1 medium (1 lb) European Cucumber, thinly sliced
1 small (1/2 lb) red onion, thinly sliced
1/2 cup cider vinegar
2 tablespoons firmly packed brown sugar
2 tablespoons olive oil
1/2 teaspoon salt

Instructions

In a bowl, cover cucumber and onion slices with ice water. Quickly squeeze slices to bruise lightly, then cover and chill 30 minutes to an hour. Drain. In a bowl, mix the cucumber, onion, vinegar, sugar and salt. Cover and chill up to 4 hours. Brush eggplant slices lightly with olive oil and grill them on a hot barbecue. Cover barbecue, open vents, and cook until slices are well browned (be careful not to burn them) and soft when pressed, 10 - 15 minutes. Turn slices and grill other side. Spread chilled cucumber and onion mixture on serving platter and top with warm grilled eggplant slices, cut into quarters.