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Grilled Eggplant Salad

5.0(1835)

Here is a deeply flavored salad that can be prepared entirely outdoors, keeping the heat out of the kitchen. Grill a whole fat purple globe eggplant until the skin blisters. Then scrape the soft insides into a bowl and season them with red wine vinegar, garlic, good olive oil and fresh herbs. A few capers on top add a pleasing brininess. Serve it with pita bread, a good rosé and a hunk of feta, and want for nothing more.

by Melissa Clark·published 2011-08-10

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Quick, Weeknight, Vegetables

Servings

about 1 1/2 cups

Total time

25 min

Calories / serving

183 kcal

Ingredients (11)

serves

1 large eggplanteggplant
1 plum tomato, dicedtomato
1 1/2 teaspoons red wine vinegarred-wine-vinegar
1/2 teaspoon kosher salt, more to taste
1/2 teaspoon chopped fresh oreganooregano
2 garlic cloves, finely choppedgarlic
3 tablespoons extra virgin olive oilextra-virgin-olive-oil
3 tablespoons chopped parsleyparsley
Black pepper, to tastepepper
Capers, for garnish, optionalcapers
Grilled pita bread, for servingbread

Instructions (2 steps)

01Heat grill to medium high. Prick the eggplant all over with a fork, put in on the grill and close the cover; cook, turning occasionally, until eggplant is very soft and skin is blistered, about 15 minutes.
02When cool enough, scoop out the insides of the eggplant and coarsely chop. Transfer to a bowl and toss with tomatoes, vinegar, salt, oregano and garlic. Stir in oil and parsley; season with pepper and more salt if needed. Garnish with capers if you like them. Serve with warm pita bread.

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Rich recipe — supports nutrition-aware planning.