Favorite salad: eggplant, tomato, and garlic

Growing up, my mom made this salad all the time – it was my parents’ favorite. I did not like it very much as a kid, I think eggplant was an acquired taste for me, but now it is one of my staples.

I spruce up my version a little bit with fresh basil, Greek olive oil, and really zesty jumbo garlic.

You’ll need:

-1 medium eggplant
-2 large beefsteak tomatoes
-2 cloves jumbo garlic, chopped finely (if using very fresh regular garlic, just remember: you need a lot!)
-1/4 cup chopped fresh basil
-about 2 T Greek olive oil

1. What I really love about this salad is the contrast of hot and cold, although it also keeps well in the fridge for the next day.

Slice your eggplant thinly (about 1/4 inch), salt it, and set aside on paper towels for about 30 minutes to get rid of any extra moisture.

2. Heat up a grill or sautée pan with a little bit of oil, and grill the eggplant for 3-4 minutes on each side. Chop the grilled eggplant roughly.

3. Cut the tomatoes into medium-sized chunks, mix with eggplant, basil, and garlic.

4. Dress with olive oil and serve immediately.