grilled eggplant w. caprese salsa topping
- 2 cylindrical, slender eggplants, cut crosswise into ½-inch slices
- 2 tbsp. coarse salt
- ½ cup olive oil
- 2 cloves garlic, minced
- 1½ tsp. crushed red pepper flakes
- 2 tsp. dried oregano
- 2–3 tbsp. fresh parsley, finely chopped
- Salt and pepper
- 2 Roma tomatoes, cored, de-seeded and finely diced
- ⅔ cup crumbled Feta cheese
- ¼ cup basil, chiffonade
- 2 tbsp. olive oil
- ½ tsp. salt
- ½ tsp. pepper
- Find the instructions on eHow.com: http://www.ehow.com/how_2191766_grill-eggplant-gas-grill.html
Recipe by sweet caroline's cooking at https://sweetcarolinescooking.com/2016/05/27/title-grilled-eggplant-w-caprese-salsa/
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