Grilled Eggplant and Tomato Salad

6 small, firm eggplants (about 4–5 inches in length)
¼ cup extra virgin olive oil
2 cloves garlic, minced
1½ cups ripe cherry of grape tomato, cut in half
2 green onions, finely chopped
2 Tbsp chopped capers
3 Tbsp chopped, fresh herb of choice (parsley, mint, or basil)
2 Tbsp balsamic vinegar
Salt and pepper to taste


Slice the eggplant into ½-inch rounds. Lightly brush eggplant with a little olive oil. Grill until soft, but not blackened. Place eggplant in a serving platter; spread the cherry tomatoes, onions, garlic, parsley, and capers over the eggplants. Mix the remaining oil with balsamic vinegar, and sprinkle over the dish. Season with salt and pepper, and mix the ingredients lightly, being careful not to break up the eggplant. Serve warm or at room temperature.