Grilled Eggplant Salad Recipe - Cooking Index
Grilled Eggplant Salad Recipe - Cooking Index
Just a few ingredients make a lovely accompaniment to an antipasto assortment or as a side dish with meat or fish. Take this as a master recipe that can be endlessly adapted. For example, the addition of chili pepper is not exactly traditional Italian but it tastes terrific.
Courses: Salads| 1 lb | 454g / 16oz | Small eggplants |
| Salt - to taste | ||
| 3 tablespoons | 45ml | Olive oil |
| 1 tablespoon | 15ml | Tomato (medium) |
| 2 tablespoons | 30ml | Chopped fresh flat-leaf parsley |
| 1 tablespoon | 15ml | Finely-minced fresh chili pepper - or to taste |
| 1 teaspoon | 5ml | Freshly-squeezed lemon juice |
Trim and discard the ends of the eggplants; cut the eggplant crosswise into slices that are 1/2 inch thick. Transfer the eggplant slices to a colander, sprinkling each layer generously with salt. Place the colander over a plate to drain for at least 30 minutes.
Preheat the grill on medium.
Rinse the eggplant with cool water and pat dry with paper towels. Brush the eggplant slices with oil and place them, oiled-side down, on the grill.
Cook, without turning, until lightly browned, 5 to 10 minutes. Brush the top of each slice with oil, turn and cook until tender, about 5 minutes. Using tongs, transfer the slices to a platter, arranging them in a slightly overlapping fashion; set aside.
Meanwhile, cut the tomato in half and squeeze out the seeds and juice. Chop the remaining tomato and place it in a bowl. Add the parsley, chili pepper, lemon juice and salt to taste and toss to combine. Spoon the tomato mixture over the eggplant. Serve at room temperature.
This recipe yields 6 servings.
Source:
The Washington Post, 08-15-2001
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