Grilled Eggplant Salad with Tomatoes and Zucchini Recipe
For the dressing:
For the salad:
Total time: 35 minutes
Preheat grill to medium-high. In a small bowl, blend together yogurt; 2 Tbsp. olive oil; garlic; sesame oil and salt. Set dressing aside.
Brush 2 Tbsp. olive oil onto eggplant and zucchini; season with 1/4 tsp. salt. Grill, covered, until lightly charred and tender, about 6 minutes per side.
Meanwhile, brush bread with olive oil. Grill until toasted, about 1 minute per side. Cut in half and set aside. Cut grilled eggplant and zucchini into 1-inch pieces and transfer to a large bowl. Add cherry tomatoes; celery; scallions and basil leaves. Drizzle with reserved dressing and toss gently. Divide among 4 plates and place a hard-boiled egg alongside each. Sprinkle with toasted sesame seeds and serve with reserved grilled bread.