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1
Cut the cherry tomatoes into small pieces and place in a salad bowl.
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2
Chop the parsley and add it to the tomatoes.
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3
Dice the garlic finely, and add it to the bowl.
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4
Pour olive oil over the tomato mixture, and stir well.
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5
Add salt to taste. Set aside.
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6
Slice the stem off the top of the eggplant and using a vegetable peeler or a sharp knife, peel the skin off of the eggplant.
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7
Cut the eggplant into slices approximately 1/8 inch thick.
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8
Arrange the eggplant slices onto a grill and cook over high heat, turning once until both sides are golden brown. Watch the eggplant carefully; it will only take a few minutes per side to cook.
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9
In absence of a grill, the eggplant can also be cooked in a skillet on a stove top. If you opt for this method, simply sprinkle the skillet with salt place the eggplant directly onto it.
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10
Add the grilled eggplant to the bowl with tomato mixture and stir well. The eggplant will absorb the olive oil and the juices of the tomatoes, turning a darker color and curling up in the process. Allow the dish to sit for a few minutes, and serve at room temperature.
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11
Allow the dish to sit for a few minutes, and serve at room temperature.
