Use globe eggplant for this recipe--the Asian eggplants are too thin and turn to mush pretty quickly. I used cherry tomatoes instead of regular ones--just halved them. Parsley can be used if you don't have or don't like tarragon.
GRILLED EGGPLANT SALAD (adapted from The Barbecue Bible by Steven Raichlen)
1 pound eggplant
2 medium tomatoes, seeded and cut into 1/4" dice
3/4 cup tarragon, chopped
2 scallions, finely chopped
1 garlic clove, minced
2 Tbsp extra-virgin olive oil (or more to taste)
2 Tbsp lemon juice (or more to taste)
Salt and pepper
- Preheat grill to high.
- Place eggplant on hot grate until flesh is very soft, turning as needed, 15-20 min for smaller eggplants or up to 30 min for large. Transfer to a cutting board to cool.
- Cut stem end from eggplant and pull skin off. Cut into 1/4" dice and transfer to a serving bowl. Stir in tomato, tarragon, scallion, garlic 2 Tbsp oil, 2 Tbsp lemon juice, salt and pepper. Taste for seasoning and adjust to taste.