Grilled Eggplant with String Bean and Tomato Salad

Ingredients

• 2 medium eggplants (about 1 pound each)
• Kosher salt and freshly ground black pepper
• 6 ounces string beans, stems trimmed, halved crosswise
• 1/4 cup plus 1 tablespoon extra-virgin olive oil, plus extra for drizzling and brushing
• 1 tablespoon red wine vinegar
• 1 1/2 cups cherry or grape tomatoes, halved
• 1 small jalapeno, seeded and minced
• 1 cup plain whole milk yogurt
• 1 small clove garlic, finely grated
• 3 tablespoons chopped fresh basil
• 3 Persian cucumbers, sliced into half-moons

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