1 small eggplant (about 3/4’s pound)
Olive oil
Kosher salt, to taste
5 large ripe plum tomatoes
2 medium Vidalia onions
1 cup sour cream or Greek yogurt
3 tablespoons mayonnaise
1/2 cup finely shredded fresh basil leaves
Kosher salt, to taste
Dash of cayenne pepper, to taste
Extra basil leaves for garnish.

Peel the eggplant and cut into 1/2” slices. Cut the tomatoes in half, lengthwise. salt.
Peel the onions and cut into thick. lengthwise slices. 
Brush all vegetables on both sides generously with olive oil. Sprinkle lightly with salt. 
Place all vegetables on a grill pan (with holes or slits) and place on a hot grill. Grill, turning once for about 15 minutes or until eggplant is fork tender and the tomatoes start to give up juice. The onions slices should be “crisp tender.”
Cool and remove the peels from the tomatoes. Chop all of the vegetables and mix together in a bowl.
Stir in the remaining ingredients.
Garnish with basil leaves to serve.
Serve with pita triangles or crunchy vegetables.
Serves 10 to 12 as an appetizer.