Grilled Eggplant with Salsa Recipe

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Make the Salsa first and then the eggplant.
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  • 6 each Roma plum tomatoes
  • 1 each small red onion
  • 3 each jalapeno peppers
  • 1/4 cup fresh, chopped cilantro
  • 2 teaspoons fresh, lime juice
  • 1 1/2 tablespoons balsamic vinegar
  • 3 tablespoons olive oil
  • 1/4 teaspoon Italian seasoning
  • 4 each small eggplants
  • 1 dash hot pepper flakes/seeds
  • 1 each fresh Romano cheese, grated to taste
Grilled Salsa: Cut tomatoes and red onion in half. Grill until the tomato starts to blister and onion turns translucent. Grill peppers until blistered. Coarsely chop tomatoes and onion. Peel the skin off of the peppers and chop; add to the tomato onion mix. Combine in a bowl with cilantro, lime juice, and salt to taste if you want. Set aside.

Grilled Eggplants: Mix vinegar, oil and seasonings. Brush on the cut sides of the eggplants. Sprinkle with salt and pepper if desired. Grill for about 6 minutes. Rebaste with mixture and cook 3 - 4 minutes longer. Should be fork tender.

I do not use salt when cooking. Also, you can make "steak slices" out of the eggplant--if so cut thick.

Enjoy with Salsa on top and fresh Romano cheese to your liking. Prepare to be comforted. Suggest eaten with a nice bread, perhaps ciabatta grilled for warmth and red wine.

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