GRILLED EGGPLANT SALAD WITH ONION AND CUCUMBER
2 small (1 lb) eggplants, cut into 3/4 inch thick slices
1 medium (1 lb) European Cucumber, thinly sliced
1 small (1/2 lb) red onion, thinly sliced
1/2 cup cider vinegar
2 Tablespoons firmly packed brown sugar
2 Tablespoons olive oil
1/2 teaspoon salt
In a bowl, cover cucumber and onion slices with ice water. Quickly
squeeze slices to bruise lightly, then cover and chill 30 minutes
to an hour. Drain. In a bowl, mix the cucumber, onion, vinegar,
sugar and salt. Cover and chill up to 4 hours.
Brush eggplant slices lightly with olive oil and grill them on a
hot barbecue. Cover barbecue, open vents, and cook until slices
are well browned (be careful not to burn them) and soft when pressed,
10 - 15 minutes. Turn slices and grill other side.
Spread chilled cucumber and onion mixture on serving platter and
top with warm grilled eggplant slices, cut into quarters.