Grilled Eggplant Salad

Ingredients:

• 1 eggplant
• 2 tbsp. l. olive oil
• 1 teaspoon of salt
• 1 tomato (chopped into pieces)
• 1 crushed clove of garlic
• 2 tablespoons coarsely chopped basil
• 1 teaspoon red wine vinegar
• Chopped oregano
• Grated Parmesan

Preparation:

1. Cut the eggplant lengthwise into thirds; drizzle with two tablespoons of olive oil and sprinkle with 1/2 teaspoon of salt. Bake over medium-high heat until tender, about 8 minutes per side; chop the cooked eggplant into large pieces.
2. Mix with chopped tomato, grated garlic, 2 tablespoons of chopped basil, 1 teaspoon each of wine vinegar and oregano. Season the salad with salt and pepper. Sprinkle the finished dish with Parmesan cheese.