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  Recipe Home » Salads » Grilled Eggplant Salad With Onion & Cucumber
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  Grilled Eggplant Salad With Onion & Cucumber
  Category: Salads
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 175
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
Instructions:
* - end trimmed, cut into 3/4" thick slices
** - thinly sliced
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1. Lightly brush eggplant slices with oil and put them on a tray.
2. 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). When
grill is hot, rub it lightly with a paper towel dipped in salad oil.
3. Lay eggplant slices close together on grill. 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. Return slices to
the tray. If slices are cooked ahead, cover and chill up to a day.
4. In a bowl, cover cucumber and onion slices with ice water. Quickly
squeeze slices to briuse lightly, then cover and chill 30 minutes to 1
hour; drain. In bowl, mix cucumber, onion, vinegar, sugar, and 1/2
teaspoon salt. If made ahead, cover and chill up to 4 hours. Coarsely
chop eggplant and spoon onto a rimmed platter; top with cucumber and
onion mixture. Add salt to taste.
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