Ingredients
3 Japanese eggplant cut in half lengthwise
3 fairy tale eggplant cut in half lengthwise
2 sweet corn kernels ears
1/2 cup banana pepper, diced
1/2 cup grape tomatoes, chopped
3 tablespoons extra virgin olive oil
3 tablespoons red wine vinegar
2 garlic cloves, minced
1 dash sea salt and cracked black pepper
1 dash basil
Preparation
Pre-heat outdoor grill or grill pan. Toss eggplant in a mixing bowl with oil and season to taste. Grill eggplant cut side down 3-5 minutes or until you have nice grill marks. Flip egg- plant and cook on a lower heat until tender.
Combine all ingredients in a mixing bowl. Stir well and let rest form 10-15 minutes for flavors to infuse. Serve over grilled eggplant.
