Grilled Eggplant with Egg Salad and Tomato

This fun little dish makes an excellent lunch or brunch item for the weekend. So simple to prepare, and the presentation is awesome!

Grilled Eggplant with Egg Salad and Tomato

3 large eggs
2 tablespoons mayonnaise
1 teaspoon cider vinegar
Pinch of paprika
Salt and freshly ground black pepper
Cooking spray
1 eggplant, cut crosswise into 1/2-inch thick slices
2 roma/plum tomatoes
Fresh dill

Place the eggs in a medium saucepan and pour over enough water to cover by 2 inches. Set the pan over high heat and bring to a boil. Reduce the heat to medium-high and boil for 12 minutes. Drain and plunge the eggs in ice water to prevent further cooking.
When cool enough to handle, peel the eggs and chop them into pieces. Add the mayonnaise, vinegar and paprika and mix to combine. Season to taste with salt and pepper.
Coat a stove-top grill pan with cooking spray and preheat to medium-high. Season the eggplant slices with salt and pepper and add them to the hot pan. Grill for 2 to 3 minutes per side, until tender and browned.
Arrange the eggplant on a serving plate. Top with the tomato slices, egg salad and fresh dill.

Serves 4

Photo: apolonia