Tuscan Green Bean and Eggplant Salad
- 2 garlic cloves, thinly sliced
- 5 tablespoons fresh lemon juice (2 lemons)
- 1/2 cup olive oil
- 1/4 teaspoon salt
- black pepper
- 1 medium eggplant, stem top removed
- 2 cups cooked green beans, halved
1/2 cup mint leaf
Preheat an outdoor grill.
Combine the garlic, lemon juice, 1/2 cup of the olive oil, salt and pepper in a salad bowl. Set aside.
With a vegetable peeler, strip the eggplant skin lengthwise and cut it into 1/2-inch thick rounds.
Grill the slices, brushing them occasionally with the remaining olive oil. Do not let the slices get mushy; they should remain al dente.
Cut them into 1/2-inch strips and add them with the green beans to the bowl with the marinade. Toss gently. Add the mint leaves. Allow to sit at room temperature for several hours before serving. Accompany with Tuscan Bread.