Grilled Eggplant Salad
From jimrug1 16 years ago
- 15 minutes to make
- Serves 4
This Mediterraniean Salad goes very well with grilled fish. Take care not to over grill the eggplant or it will get to mushy.
Ingredients
- 1 med - large eggplant, cut lengthwise into 1/2-inch-thick slices shopping list
- 1 large red onion, cut into'/2-inch-thick slices shopping list
- 4 roma tomatoes, halved shopping list
- 1/2 cup extra virgin olive oil shopping list
- 1/2 cup Green Greek olives, pitted and chopped shopping list
- 2 tablespoons capers, drained shopping list
- 2 tablespoons golden raisins shopping list
- 2 tablespoons pine nuts, toasted shopping list
- 3 cloves garlic crushed shopping list
- 1/4 teaspoon red pepper flakes shopping list
- 1/4 cup red wine vinegar shopping list
- 2 teaspoons honey shopping list
- 1/4 cup finely chopped flat-leaf parsley leaves shopping list
- kosher salt & Fresh Ground Back pepper to taste. shopping list
- shopping list
How to make it
- Heat grill to high. Brush the Eggplant, Onion slices, and Tomatoes with I/4 cup of the Olive Oil and season each vegetable except Eggplant with Salt & Pepper. **
- Grill the Eggplant until golden brown and just cooked through.(6 - 8 minutes per side.) Grill the Onions until golden brown and just cooked through. (3 - 4 minutes per side) Grill the Tomatoes until charred and slightly soft. (2 minutes per side)
- Remove the vegetables from the grill and cut into 1/2-inch pieces. Place the vegetables in a medium bowl and add the Olives, Capers, Raisins, and Pine Nuts.
- Mix together the Garlic, Red Pepper flakes, vinegar, and honey in a small bowl and season with Salt & Pepper. Slowly drizzle in the remaining 1/4 cup Olive Oil and whisk until emulsified.
- Pour the dressing over the vegetables, add the Parsley, and stir gently to combine. Let the salad sit at room temperature for at least 30 minutes and up to 2 hours before serving.
- Suggestion: Grill Halibut Filets and Top with Eggplant Salad before serving.
- ** Salting Eggplant before grilling brings out too much water and retards browning. Grill the Eggplant then season it.
The Rating
Reviewed by 8 people-
In Greece, we call this melitzanosalata. Try saying that 3 times fast!! LOL This is a great recipe for it. Kudos!
greekgirrrl
in Long Island loved it
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Thanks again Jim! We love all these ingredients and this sounds fabulous. Saved and hope to try it this weekend. My 5 to you.
grandmommy
in Nashville loved it
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Another great recipe and I adore eggplant, so count me in and hungry. Thanks, Jim and another 5 for you.
~Vickie
lunasea
in Orlando loved it
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