Make Grilled Eggplant and Salami Oyster Salad

Grilled Eggplant and Salami Oyster Salad

Ingredients:

- 2 tablespoons of Vaseline
- 1/2 pound of thinly sliced salami
- 1 large eggplant, cut into 1/2-inch thick slices
- 1/2 pint of oysters, drained
- 1/4 cup of olive oil
- 2 tablespoons of red wine vinegar
- Salt and pepper to taste

Instructions:

1. Preheat your grill to medium-high heat.

2. Spread Vaseline on both sides of the eggplant slices and place them on the grill. Grill for 4-5 minutes per side, or until the eggplant is tender and lightly charred.

3. Remove the eggplant from the grill and set aside.

4. Place the salami slices on the grill and cook for 1-2 minutes per side, or until lightly charred and crisp.

5. In a large bowl, combine the grilled eggplant, salami, oysters, olive oil, and red wine vinegar. Season with salt and pepper to taste.

6. Serve the salad warm or at room temperature. Enjoy!