Here is a deeply flavored salad that can be prepared entirely outdoors, keeping the heat out of the kitchen. Grill a whole fat purple globe eggplant until the skin blisters. Then scrape the soft insides into a bowl and season them with red wine vinegar, garlic, good olive oil and fresh herbs. A few capers on top add a pleasing brininess. Serve it with pita bread, a good rosé and a hunk of feta, and want for nothing more.

Ingredients

  • 1 large eggplant
  • 1 plum tomato, diced
  • 1 ½ teaspoons red wine vinegar
  • ½ teaspoon kosher salt, more to taste
  • ½ teaspoon chopped fresh oregano
  • 2 garlic cloves, finely chopped
  • 3 tablespoons extra virgin olive oil
  • 3 tablespoons chopped parsley
  • Black pepper, to taste
  • Capers, for garnish, optional
  • Grilled pita bread, for serving
  • Nutritional Information
    • Nutritional analysis per serving (2 servings)

      281 calories; 21 grams fat; 2 grams saturated fat; 14 grams monounsaturated fat; 2 grams polyunsaturated fat; 23 grams carbohydrates; 11 grams dietary fiber; 13 grams sugars; 4 grams protein; 594 milligrams sodium

    • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

about 1 1/2 cups

Preparation

  1. Heat grill to medium high. Prick the eggplant all over with a fork, put in on the grill and close the cover; cook, turning occasionally, until eggplant is very soft and skin is blistered, about 15 minutes.
  2. When cool enough, scoop out the insides of the eggplant and coarsely chop. Transfer to a bowl and toss with tomatoes, vinegar, salt, oregano and garlic. Stir in oil and parsley; season with pepper and more salt if needed. Garnish with capers if you like them. Serve with warm pita bread.

25 minutes

Dining and Cooking