Allow grilled eggplant pulp to stand one hour to drain excess liquid. Otherwise the salsa will be watery. Serve salsa with crusty bread, sturdy crackers, or alongside fish or chicken.
2 medium eggplants (about 1 1/2 pounds)
1 1/2 cups chopped seeded tomato
1/4 cup chopped fresh mint
2 teaspoons fresh lemon juice
1 teaspoon extravirgin olive oil
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 garlic clove, minced
How to Make It
Cut each eggplant in half lengthwise. Lightly score cut sides of eggplant. Place eggplant, cut sides down, on grill rack coated with cooking spray. Grill 20 minutes or until very tender, turning occasionally. Scoop pulp from eggplant halves, and place in a sieve over a bowl. Discard peels. Let pulp stand 1 hour or until cool and thoroughly drained. Discard liquid. Coarsely mash pulp, and place in a small bowl. Stir in tomato and remaining ingredients. Serve at room temperature, stirring just before serving.