Recipe: Grilled Eggplant with Fresh Tomato and Olive Salad

Grilled Eggplant with Fresh Tomato and Olive Salad
Serves: 4 to 6 as a side dish

1 large (about 1 1/2 lb.) eggplant, cut into 1/2-inch thick slices
1 1/2 tsp. kosher salt
2 medium ripe tomatoes, diced
1 cup assorted olives (such as calamata, nicoise, or gaeta), pitted and chopped
1/4 cup currants
1/4 cup minced fresh dill
1/4 cup plus 1 Tbsp. olive oil
1 Tbsp. red wine vinegar
1/2 tsp. fresh ground pepper
Pinch cinnamon
2 garlic cloves, minced
1/2 cup crumbled goat cheese

Arrange the eggplant slices around the sides of a colander and sprinkle with 1 teaspoon of the salt. Let sit 20 minutes to extract some of the moisture. Pat dry with a paper towel.

Combine the tomatoes, olives, currants, dill, 1 tablespoon of the olive oil, remaining 1/2 teaspoon salt, pepper and cinnamon in a medium bowl. Let sit at least 20 minutes.

Preheat the grill to medium-high heat.

Combine the remaining 1/4 cup olive oil and garlic in a small bowl. Brush both sides of the eggplant slices with the olive oil mixture. Place on the grill and cook uncovered until browned, about 3 minutes. Turn and cook uncovered 3 minutes. Transfer to a serving dish. Top with the tomato salsa and goat cheese.