CHEF JEFF — ONE BYTE AT A TIME: Grilled Eggplant Salad

Eggplant really soaks up oil when fried. Instead, use cooking spray and grill it.

Grilled Eggplant Salad

1 medium eggplant

Olive oil-flavored nonstick cooking spray

1 red bell pepper, sliced into 1-inch wedges

6 to 8 medium mushrooms, trimmed

½ onion, sliced ½-inch thick

4 teaspoons olive oil, divided

3 tablespoons minced fresh basil

2 tablespoons red wine vinegar

1 tablespoon balsamic vinegar

1 tablespoon capers, drained

2 cloves garlic, minced

Salt and pepper, to taste

1 tomato, coarsely chopped

4 cups torn lettuce greens

Slice eggplant into ½-inch slices. Spray with olive oil-flavored nonstick cooking spray.

Put pepper, whole mushrooms and onion in zip-top bag. Add 2 teaspoons olive oil; seal and toss.

Spray grill grate with nonstick cooking spray. Preheat to medium-high or allow coals to burn down to white ash. Grill eggplant, pepper, mushrooms and onion until tender. Meanwhile, combine remaining 2 teaspoons olive oil, basil, vinegar, capers, garlic and salt and pepper in a bowl. Coarsely chop grilled vegetables and add to vinaigrette. Add tomato and toss gently.

Yield: Serves 4.

Grab more food tidbits at the Chef Jeff blog at GrandForksHerald.com.

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