Grilled eggplant salad with onion and cucumber
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Grilled eggplant salad with onion and cucumber
  Eggplant    Salad    Onion    Holiday    Cucumbers  
Last updated 6/12/2012 12:56:06 AM. Recipe ID 18156. Report a problem with this recipe.
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      Title: Grilled eggplant salad with onion and cucumber
 Categories: Salads, Holiday
      Yield: 8 Servings
 
      2    Small eggplants*
      2 tb Salad oil (approx)
      1    Medium European cucumber**
      1    Sm red onion,thinly sliced
    1/2 c  Cider vinegar
      2 tb Firmly packed brown sugar
    1/2 ts Salt
 
  * - end trimmed, cut into 3/4" thick slices
  ** - thinly sliced
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  1. Lightly brush eggplant slices with oil and put them on a tray.
  2. On a barbecue with lid, place grill 5-6" over a solid bed of hot
  coals (you can hold your hand at grill level only 2-3 seconds). When
  grill is hot, rub it lightly with a paper towel dipped in salad oil.
  3. Lay eggplant slices close together on grill. Cover barbecue, open
  drafts, and cook until slices are well browned and soft when pressed,
  15-20 minutes; turn, as needed, with a wide spatula. Return slices to
  the tray. If slices are cooked ahead, cover and chill up to a day.
  4. In a bowl, cover cucumber and onion slices with ice water. Quickly
  squeeze slices to briuse lightly, then cover and chill 30 minutes to 1
  hour; drain. In bowl, mix cucumber, onion, vinegar, sugar, and 1/2
  teaspoon salt. If made ahead, cover and chill up to 4 hours. Coarsely
  chop eggplant and spoon onto a rimmed platter; top with cucumber and
  onion mixture. Add salt to taste.
 




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Recipe ID 18156 (Apr 03, 2005)

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