Eggplant And Tomato Salad - cooking recipe

Ingredients

4 None flatbreads or naan
None None Oil, for brushing
1 None large eggplant, peeled and quartered
10 oz cherry tomatoes on the vine
5 cloves garlic, unpeeled
1/4 cup plus 1 tbsp extra-virgin olive oil
1 bunch parsley, leaves picked and coarsely chopped
2 tbsp balsamic vinegar

Preparation

Preheat the grill to high. Brush flatbread with oil. Grill 2 mins each side, until crisp and lightly charred.
Toss eggplant, tomatoes and garlic with 1/4 cup olive oil. Season.
Grill eggplant and garlic, 3-4 mins each side, until lightly charred. Transfer to a wire rack
Place tomatoes on grill and cook 1 min, until slightly blistered. Remove from vine.
Coarsely chop eggplant. Peel garlic and finely chop. Toss in a bowl with tomatoes, parsley, balsamic vinegar and remaining 1 tbsp oil. Season. Serve warm with bread.