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Grilled Eggplant Salad

Yield: 6 servings

• 1 lb eggplant, cut crosswise into 1/2 “ thick slices
• 2 cups tomatoes, chopped
• 1/4 cup feta cheese, crumbled
• 2 tbsp basil, chopped
• 1 tbsp red wine vinegar
• 1 tbsp QCOM Italian Balsamic Vinegar
• 2 tsp capers
• 1 tsp QCOM Tuscan Estate Extra Virgin Olive Oil
• 1/4tsp oregano, chopped
• 1/4 tsp pepper, freshly ground
• 1/8 tsp salt
• 1 garlic clove, minced

Prepare grill. Lightly coat both sides of eggplant slices with olive oil. Place on grill rack. Grill 5 minutes on each side or until tender. Cool. Cut each slice into quarters. Combine eggplant, tomato, and remaining ingredients in a large bowl; toss gently.

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