Smoked Eggplant Fingerling Potato Salad

1. 1

   Place the potatoes in a large pot, then fill the pot with water and add a couple of tablespoons of coarse salt.

2. 2

   Bring to a boil over high heat, then lower heat slightly and boil potatoes until fork-tender, about 25 minutes.

3. 3

   Meanwhile, preheat your grill to medium heat and prepare the eggplant halves by rubbing them all over with a tablespoon of olive oil, salt and pepper.

4. 4

   Drain the potatoes and let cool completely.

5. 5

   Place the eggplant face-down on the grill, cover and cook for 20-30 minutes, or until charred on the outside.

6. 6

   Remove from grill and allow to cool to room temperature.

7. 7

   Halve the potatoes lengthwise and place in a large bowl, then scoop the flesh from under the charred outer skin of the eggplant and add it to the bowl with the potatoes.

8. 8

   Add the rest of the olive oil, onion, lemon juice and parsley and toss to combine.

9. 9

   Season to taste with salt and pepper, let sit, covered, for 30 minutes and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.