Grilled Eggplant Salad

Here's another dish that I made at my Blooming Glen Farm demo last week.  This is easy, quick and really tasty--nice fresh flavors of lemon and tarragon.

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)
Serves 4

INGREDIENTS
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.