Grilled Eggplant and Green Bean Salad

Ingredients:

• 2 medium-sized eggplants (about 450 g each)
• 170g green beans, stems removed, cut in half crosswise
• 1/4 cup plus 1 tablespoon olive oil, plus more for drizzling and greasing
• 1 tbsp red wine vinegar
• 1.5 cups cherry or grape tomatoes, halved
• 1 small jalapeño pepper, seeded and finely chopped
• 1 cup whole milk yogurt
• 1 small clove of garlic, finely grated
• 3 tbsp chopped basil
• 3 cucumbers, sliced ​​into half-moons

Preparation:

1. Heat grill to medium heat.
2. Trim the ends of the eggplants and cut them into 8 thick slices lengthwise. Season each slice with salt on both sides and let it rest for 30 minutes to draw out the moisture.
3. Meanwhile, lay out a large piece of heavy-duty foil, or make a double layer of regular foil, and place the green beans in the center. Drizzle with olive oil, season with salt and pepper, and toss. Pinch the foil together at all edges and fold the edges over twice to seal; leave the steam vent open.
4. Place the resulting foil packet on the grill, cover, and cook for about 3-4 minutes, until al dente. The beans should still be crisp but not raw. Carefully open the packet to release steam, and let the beans cool completely.
5. In a large bowl, combine red wine vinegar, 1/4 cup olive oil, season with 1/2 teaspoon salt, and grind the peppercorns a few times. Add the tomatoes, jalapeño, and cooled green beans. Toss gently and set aside to marinate thoroughly.
6. In a medium bowl, combine yogurt, garlic, 1 tablespoon oil, 1/2 teaspoon salt and a little pepper.
7. Pat the eggplant slices dry with paper towels. Generously brush both sides with olive oil. Grill the eggplants, turning them halfway through, until tender but still holding their shape, 12-15 minutes.
8. When the tomato and bean salad is ready, add basil, cucumbers, and 1/2 teaspoon of salt. Drizzle the eggplant slices with a little yogurt and arrange the salad on top.