Grilled Eggplant Salad

Ingredients

• 1 large eggplant (or about 3 lbs.)
• Salt
• 1 teaspoon za’atar
• 1 cup cherry tomatoes, halved
• 1 4oz jar diced pimentos
• 3/4 cup pickled onions
• 1/8 cup fresh mint, chopped
• 1/2 cup fresh parsley, chopped

For the dressing

• 1/4 cup extra virgin olive oil
• 1 small lemon, juiced
• 1/4 teaspoon crushed red pepper
• 1/2 teaspoon za’atar
• 1/4 teaspoon salt

Instructions

1. Heat the grill to medium heat. Slice the eggplant into rounds. Rub salt on each side of the eggplant and lay on a baking sheet for an hour. Use a paper towel to pat the eggplant dry and then brush each side of the eggplant generously with olive oil.
2. Sprinkle each side of the eggplant with salt and za’atar.
3. Place the eggplant on the grill and cook for 5 minutes. Flip eggplant and grill until browned on bottom and soft. Let the eggplant cool and then chop into small pieces.
4. In a large bowl mix the eggplant with the tomatoes, pimentos, pickled onions, mint and parsley and gently mix well.
5. In a small bowl mix together the olive oil, lemon juice, crushed red pepper, za’atar, and salt. Mix well.
6. Pour the dressing over the eggplant salad and toss gently.
7. Serve immediately or store in an airtight container in the fridge for up to 3 days.