GRILLED EGGPLANT WITH CAPRESE 'SALSA'

FOR THE CAPRESE 'SALSA':
1 large ripe tomato, seeded, cut into 1/4-inch dice
1 piece fresh mozzarella cheese, about 5 ounces, drained, cut into 1/4-inch dice
8 fresh basil leaves, slivered
2 tablespoons extra-virgin olive oil
Coarse salt, such as kosher, and black pepper
FOR THE EGGPLANT:
2 cylindrical slender eggplants (about 1 pound each), cut crosswise into
1/2-inch slices
About 2 tablespoons coarse salt, such as kosher
3 tablespoons extra-virgin olive oil, divided use
2 teaspoons dried oregano, divided use
1/2 to 1 teaspoon black pepper, divided use
Optional: 1/2 to 1 teaspoon hot red pepper flakes, divided use
3 cloves garlic, minced, divided
3 tablespoons chopped fresh flat-leaf parsley, divided use
2 tablespoons lemon juice, plus lemon wedges (for serving)

TO PREPARE THE SALSA:
Combine tomato, mozzarella, basil, oil and lemon juice in glass or ceramic bowl but do not mix. (The "salsa" can be prepared up to this stage several hours ahead and kept, covered, in refrigerator.)

TO PREPARE THE EGGPLANT:
Sprinkle eggplant slices with salt and place on single layer on large rack over baking dish or rimmed baking sheet. Sprinkle both sides generously with coarse salt. After 30 minutes, tiny beads of bitter juices will form on surface of eggplants. Rinse these off under cold water and blot eggplant dry with paper towels.

Set up grill for direct grilling and preheat to high. Prepare eggplant: Arrange slices on baking sheet and drizzle 2 tablespoons olive oil over slices with fingers or pastry brush. Sprinkle with half oregano, black pepper, hot pepper flakes (if using), garlic and parsley. Turn eggplant slices and drizzle with remaining oregano, black pepper, hot pepper flakes (if using), garlic and parsley.

When ready to grill, arrange slices on hot grate and grill until nicely browned on both sides, 5-8 minutes per side. Rotate slices 90 degrees after 3 minutes to create crosshatch grill marks. If eggplant starts to burn before slices are tender, lower heat or move slices to cooler section of grill. Transfer to plates or platter and cool to room temperature. (Grilled eggplant can be kept in refrigerator, covered, 24 hours.) Arrange eggplant slices, overlapping slightly.

WHEN READY TO SERVE:
Add salt and pepper to salsa and gently toss to mix. Spoon salsa over eggplant and garnish, if desired, with lemon wedges and sprigs of fresh basil.

Serves 6
Source: How to Grill by Steven Raichlen