Grilled Eggplant Salad
From chefmeow 16 years ago
- 20 minutes to make
- Serves 4
This is very, very tasty. Goes great with grilled chicken, pork or seafood. I serve it with grilled salmon and it is always a big hit. Enjoy.
Ingredients
- 2 large eggplants halved lengthwise shopping list
- 2 tablespoons olive oil shopping list
- 2 tablespoons freshly squeezed lemon juice shopping list
- 1 medium white onion minced shopping list
- 2 tablespoons olive oil shopping list
- 2 medium tomatoes peeled seeded and chopped shopping list
- 1/2 teaspoon salt shopping list
- 4 garlic cloves minced shopping list
- 3/4 teaspoon dried oregano shopping list
- 1/2 teaspoon ground cumin shopping list
- 1/3 cup chopped pimiento-stuffed green olives shopping list
- 1/4 cup brine from olives shopping list
- 1/2 cup chopped celery shopping list
How to make it
- Prepare the grill and when the coals are hot brush cut side of eggplant halves with oil.
- Set on grill rack brushed with oil about 5 inches from heat source.
- Grill until flesh is soft and charred about 7minutes.
- Brush eggplant with oil then turn over and continue grilling 7 minutes longer.
- Cool eggplant then scoop out pulp and spoon into a bowl.
- Mix in lemon juice, onion, oil and tomatoes.
- Season with remaining ingredients.
- Cover lightly and refrigerate until ready to serve.
- At serving time toss eggplant salad and serve.
- Good with crudites, crackers or toast points.
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