2 Eggplants – (about 7″ long), halved lengthwise
Extra-virgin Olive oil, for brushing
2 Tbs Freshly squeezed lemon juice
1 medium Onion, minced
2 Tbs Olive oil
2 medium Tomatoes – peeled, seeded, and chopped
1/2 tsp Salt
4 Garlic cloves, minced
3/4 tsp Dried oregano
1/2 tsp Ground cumin
1/3 cup Chopped pimiento-stuffed green olives
1/4 cup Brine from olives
1/2 cup Chopped celery

Prepare the grill, and when the coals are hot, brush cut side of eggplant halves with oil. Set on grill rack, brushed with oil, about 4 to 6 inches from heat source. Grill until flesh is soft, about 5 to 7minutes; eggplant will char. Brush eggplant with oil, turn over, and continue grilling until tender, about 5 to 7 minutes longer. Cool eggplant. Scoop pulp from eggplant skins and spoon into a bowl. Mix in lemon juice, onion, 2 tablespoons oil, and tomatoes. Season with remaining ingredients. Cover lightly and refrigerate until ready to serve. At serving time, toss eggplant salad and serve. Good with crudites, crackers, or toast points. This recipe serves 6.