Grilled Eggplant Salad Recipe

[Kenz]

A healthy Food

Ingredients:​

For the Salad:​

• 2 medium eggplants
• 1 red bell pepper, diced
• 1 cucumber, diced
• 1 small red onion, thinly sliced
• 1/4 cup Kalamata olives, pitted and sliced
• 1/4 cup crumbled feta cheese
• 2 tablespoons chopped fresh basil or parsley

For the Dressing:​

• 3 tablespoons olive oil
• 2 tablespoons balsamic vinegar (or red wine vinegar)
• 1 tablespoon lemon juice
• 1 teaspoon Dijon mustard
• 1 clove garlic, minced
• 1/2 teaspoon dried oregano
• Salt and pepper to taste

Instructions:​

1. Prepare the Eggplant:
   • Preheat your grill to medium-high heat.
   • Slice the eggplants into 1/2-inch rounds. Brush both sides with olive oil and season with salt and pepper.
2. Grill the Eggplant:
   • Place the eggplant slices on the grill and cook for about 3-4 minutes per side, or until grill marks appear and the eggplant is tender. You may need to do this in batches depending on the size of your grill.
   • Remove the eggplant from the grill and let it cool slightly. Cut the grilled eggplant into bite-sized pieces.
3. Prepare the Vegetables:
   • While the eggplant is grilling, prepare the other vegetables: dice the bell pepper and cucumber, slice the red onion, and slice the olives.
4. Make the Dressing:
   • In a small bowl, whisk together the olive oil, balsamic vinegar, lemon juice, Dijon mustard, minced garlic, oregano, salt, and pepper.
5. Assemble the Salad:
   • In a large bowl, combine the grilled eggplant, diced bell pepper, cucumber, red onion, and olives.
   • Pour the dressing over the salad and toss gently to coat everything evenly.
6. Add the Finishing Touches:
   • Gently fold in the crumbled feta cheese and chopped fresh basil or parsley.
7. Serve:
   • Serve the salad immediately or let it chill in the refrigerator for about 30 minutes to let the flavors meld.

Tips:​

• Variation: You can add other ingredients like cherry tomatoes, avocado, or roasted red peppers for extra flavor.
• Grilled Eggplant: Make sure to slice the eggplant evenly so that it grills uniformly. If the eggplant slices seem too dry, you can brush them with a bit more olive oil before grilling.
• Storage: This salad can be stored in an airtight container in the refrigerator for up to 3 days. The flavors will continue to develop as it sits.

Enjoy your vibrant and flavorful grilled eggplant salad!

 

[lomiloml]

Wow, this grilled eggplant salad looks amazing! The combination of flavors and the grilling really brings out the best in the eggplant. I can already imagine how delicious and satisfying this will be. Can't wait to try this recipe!

 

[Popsickle]

Looks tasty! Thanks for the grilled eggplant salad recipe—can’t wait to try it out!

 

[ReeseTaki]

This Grilled Eggplant Salad looks so fresh and delicious! The smoky flavor of the eggplant must be incredible. I’m excited to try this out for a light and tasty meal. Thanks for sharing the recipe!