Wednesday, September 9, 2015

Grilled Eggplant/Zucchini with Italian Inspired Salsa

I apologize that I didn't even post one recipe in August. With the hot summer we experienced we seemed to eat the same things every week.

Now that the weather has cooled off I have been back to making a few different things and if I remember to take some pictures I'll post the recipes.  

While walking through the grocery store Troubadour spotted a bright eggplant and wondered what we could make of it. I thought of an old recipe I hadn't made in a while for grilled eggplant topped with a yummy Italian inspired salsa.  I don't remember where I found the original recipe years ago, but I tweaked it just a smidge and we enjoy it.

Eggplant is enjoyable but I think the salsa flavors go really well with grilled zucchini too.  Those large ones you get in your garden at the end of summer.  When using zucchini slice them a little thicker as they are softer when grilled than the eggplant.

For this recipe I used double stuffed green olives.  They were stuffed with garlic and jalapeno.  I didn't want the garlic to be overpowering in the recipe so I used granulated.  If the olives weren't stuffed I would have used fresh garlic.


1 large Eggplant or Zucchini
* Olive Oil, Sea Salt, Herbs de Provence for sprinkling
1/2 cup Sweet Onion, minced
1-12 oz container of Cherry Tomatoes, quartered
1/3 cup Celery, chopped small
6 large Green Olives, sliced
1/4 tsp Granulated Garlic (or 1 clove fresh Garlic, minced)
2-3 Tbsp sliced fresh Basil
1/4 tsp red Pepper Flakes
3 Tbsp Red Wine Vinegar
1 Tbsp Olive Oil or Flax Seed Oil


1.  Slice eggplant in large rounds.  If using zucchini, slice in large rounds or oblong slices depending on shape of the zucchini.  Spray each side with olive oil and sprinkle with sea salt, granulated garlic, and Herb de Provence.

(Eggplant ready for the grill)
 2.  Place on grill and grill each side for 5-6 minutes depending on grill temperatures.  You want them to be cooked but not too soft.

(Eggplant ready for the plates)
3.  While the eggplant or zucchini is cooking make the salsa.  In a small bowl place the chopped tomatoes, celery, onion, green olives, basil, garlic, and red pepper flakes.

(Salsa ingredients ready for oil and vinegar)
4.  Stir to combine.  In small prep dish whisk together the red wine vinegar and flax or olive oil.  Drizzle over the mixed veggies and stir to coat.

(Italian inspired salsa ready to serve)
5.  To serve, place a round or two of eggplant or zucchini on your plate and top with salsa and a bit of fresh ground pepper.

I have found this dish pairs well with a loaf of crusty bread or baguette.  You can even grill the bread and top it with the salsa as you would bruschetta.

- Bon Appetit

"It is difficult to think anything but pleasant thoughts when eating a homegrown tomato." - Lewis Grizzard