Grilled Eggplant Salad With Onion And Cucumber

Ingredients

2 eggplants
30 ml salad oil
1 european cucumber
1 slice onion
120 ml cider vinegar
28 gr firmly packed brown sugar
1 gr salt
3/4 slices thinly
6 packages over a bed of

Instructions

squeeze slices to briuse lightly, then cover and chill 30 minutes to 1 hour; drain. In bowl, mix cucumber, onion, vinegar, sugar, and half teaspoon salt. If made ahead, cover and chill up to 4 hours. Coarsely chop eggplant and spoon onto a rimmed platter; top with cucumber and onion mixture. Add salt to taste.