Eggplant on the grill gives eggplant the char I love while making it tender enough to absorb the tangy flavors of chimichurri. I especially love the sweet crunch of corn in this simple recipe for Grilled Eggplant with Corn Chimichurri.
In a small bowl, stir 1/3 cup of olive oil with the cilantro, basil, red onion, corn kernels, garlic, sherry vinegar, and cayenne pepper. Season with salt and pepper, and set aside.
In a medium bowl, toss the sliced eggplant pieces with a few sprinkles of salt. Set aside as you preheat the grill to medium high heat. Toss the eggplant with the remaining 2 tablespoons olive oil.
Grill the eggplant until tender. Transfer to a serving dish, season with salt and pepper and dress with the corn chimichurri.