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Rachael Ray's 30-Minute Healthy Recipes

Raid The Garden Grilled Eggplant Salad

Ingredients

* 4 small or 3 medium eggplants
* Kosher salt
* extra virgin olive oil
* 2 large roasted red bell peppers
* 2 medium tomatoes, seeded and diced
* 1/2 cup thinly sliced whole scallions
* 1/2 cup thinly sliced radishes
* 1/4 cup finely chopped fresh parsley
* 1/4 finely chopped fresh cilantro
* 3 Tbsp chopped fresh mint
* 2 garlic cloves, finely minced
* 4 Tbsp balsamic vinegar
* 1/2 cup light olive oil
* Sea salt and freshly ground pepper to taste
* 4 ounces goat cheese, crumbled

Directions

1. Prepare eggplant by washing and cutting into 1/2 inch thick slices, then sprinkle with kosher salt, place on a large rack over a tray and allow to drain for 25 to 30 minutes.
2. Set grill to medium-hot.
3. Brush or drizzle and rub olive oil on eggplant slices, then set on hot grill and cook for 5 to 7 minutes, turn slices and grill another 5 to 7 minutes or until tender. Remove and put on cutting board and dice.
4. Get out a large salad bowl and put eggplant pieces in and add all the vegetables and toss to combine.
5. Drizzle in the balsamic vinegar and olive oil and toss; then season with sea salt and pepper, toss again, taste, and adjust seasoning.
6. Top with the crumbled goat cheese and serve immediately.

Story

This is a full-meal style salad. Most ingredients can be found in the garden or farmers market. The fresher the ingredients, the better.

If you choose small eggplants, they will be more firm and will grill up better. The larger the eggplant, the more pulpy or stringy they get.

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