Tomato and Grilled Eggplant Salad

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Summertime produce season keeps rolling on. Today, my market had nice tomatoes and fresh eggplant on sale. Couldn't resist this salad tonight.

You use about 50/50% of grilled eggplant and cored/seeded tomatoes (don't want all the liquidy centers in this dish).

1. Grill eggplant, cut into rounds about 1/2 to 3/4 inch thick, till done. Simple grill prep: brush with neutral oil, dash of salt. Thinner cooked slices tend to get squishy when mixing the salad. Let cool to ambient temp.
2. Core and seed tomatoes (plum or beefsteak really good).
3. Rough chop eggplant and tomatoes, about 1/2 inch cubes or slightly larger ("bite-sized").
4. Chop scallions (white and green parts), to taste, (our family considers scallions a food group, so we use a lot).
5. Gently but thoroughly mix (the cooked eggplant might be squishy).
6. Make a simple dijon vinaigrette (oil, vinegar, dijon mustard, salt and pepper to taste, parsley and/or other herbs to taste).
7. Lightly dress, to taste. Mix and let sit and blend for a few minutes.
8. Serve and enjoy.

This was a side to grilled chicken breasts tonight.