Grilled Eggplant with Corn Chimichurri
1 small fresh onion, finely diced
1/2 bunch cilantro chopped
1/2 bunch basil chopped
3 cloves of garlic, finley grated
3 Tbsp. sherry or red wine vinegar
1 tsp. kosher salt
1/3 cup plus 2 Tbsp. olive oil
1 ear of corn, cooked and kernels removed
2 eggplant, cut into 1 inch rounds or wedges
In a small bowl, mix together diced onion, chopped herbs, garlic, red wine vinegar, and salt. Slowly drizzle in olive oil while continuously whisking until chimichurri is combined. Toss with corn kernels and set aside. Meanwhile, preheat your grill to medium high high. In a medium bowl, toss eggplant with remaining 2 Tbsp. olive oil and salt. Grill eggplant until charred and tender- about 8 to 10 minutes. Transfer to a serving dish, top with corn chimichurri, and serve!