If you’re anything like me, there is no way in heck you’re turning on the oven or stove in this heat. What to do about dinner then? Well, if you have a grill, time to learn how to use it as an oven. It is actually much easier than it sounds as it is already pretty much an oven as it stands. You just need to mind the heat since it will be a much more direct source than your conventional kitchen oven. For this recipe, high heat is just fine, but if you’re trying to cook more delicate items, turn the heat down low and move your pan up high.
Grilled Eggplant Salad
4 medium eggplants (any variety)
2 green peppers (bell, Anaheim, or other)
4 cloves garlic, finely minced
2 tomatoes, diced into ½ inch cubes
1 bunch parsley, chopped
1 onion, sliced in ½ inch rings
4 tablespoons olive oil
2 tablespoons apple cider vinegar
Red pepper flakes (optional)
Salt & pepper
Place the eggplant, onions, and peppers on a cookie sheet (one you don’t mind putting a little fire to) that is covered in foil then place the cookie sheet on a grill over high heat. Turn veggies every 5 minutes until each of the sides browns. If the skins blacken, don’t worry, you will be peeling them off anyway. Once you have browned all sides, place the veggies in a container and cover for 20 minutes so they steam through. When the veggies are cool enough to handle remove the skin and chop them into ½ inch dice. Mix in all the other ingredients and chill in fridge before serving.