Grilled Eggplant Salad

Grilled eggplant salad, a hallmark of Mediterranean cuisine, is a celebration of smoky flavors and the lush richness of ripe vegetables. Hailing from the sun-soaked regions of the Mediterranean, this recipe features thick slices of eggplant grilled to perfection. Complemented by crisp bell peppers, piquant red onions, and the aromatic notes of olive oil, garlic, and herbs, the salad encapsulates the essence of a bountiful harvest. The history of this recipe reflects the agricultural abundance of the Mediterranean, where the harmonious marriage of grilled eggplant and vibrant produce mirrors the sun-kissed landscape.

The technique behind grilled eggplant salad involves coaxing out the eggplant's natural smokiness through grilling, imparting a delightful charred flavor to the dish. The Mediterranean tradition of using local, seasonal ingredients is evident in the recipe's emphasis on ripe vegetables and aromatic herbs. The artful combination of flavors and textures showcases a culinary legacy where simplicity is elevated to perfection. Grilled eggplant salad stands as a testament to the timeless appeal of Mediterranean cuisine, where skillful techniques and quality ingredients converge to create a sensory experience that resonates with the sun-drenched landscapes of the region.

VegetablesSaladMediterranean

Prep Time: 15 min

Cook Time: 15 min

Total Time: 30 min

Yield: 6 servings

A line drawing of a Dutch Oven, which is the logo for this site.

Ingredients

  • 1-2 eggplants, depending on size (weight?)
  • 2 red, orange, or yellow bell peppers
  • 1 red or vidalia onion
  • 4-6 garlic cloves
  • olive oil
  • lemon juice
  • balsamic vinegar
  • capers
  • salt
  • black pepper
  • italian seasoning

Instructions

Prep

  1. 1.
    Cut eggplant into ¼-inch slices.
  2. 2.
    Salt each slice of eggplant thoroughly on both sides.
  3. 3.
    Let salted eggplant slices rest on a rack for 15 minutes.
  4. 4.
    Cut peppers in half and remove seeds and pith.
  5. 5.
    Cut onions lengthwise into 6-8 wedges
  6. 6.
    Cover peppers and onions with olive oil and set aside.
  7. 7.
    When eggplant is ready, use paper towels to wipe the salt and moisture off each slice of eggplant
  8. 8.
    In a bowl, toss the eggplant in olive oil to cover completely.
  9. 9.
    Toss garlic cloves, with their skin on, in olive oil.

Grill

  1. 10.
    On medium-high heat, grill the eggplant slices for 6 minutes per side.
  2. 11.
    Grill peppers and onions for 4-5 minutes per side.
  3. 12.
    Grill garlic cloves, turning frequently, until they are browned,
  4. 13.
    When vegetables are tender with grill marks, remove from the heat.
  5. 14.
    Allow the vegetables to rest until they are cool enough to handle.

Finish

  1. 15.
    Cut vegetables into bite-sized (1-inch) pieces,
  2. 16.
    Remove skins from garlic cloves and slice
  3. 17.
    Combine chopped vegetables in a bowl with olive oil, lemon juice, balsamic vinegar, capers, salt, pepper, and Italian seasoning and toss.