Description
A vibrant and smoky Eggplant Salad featuring grilled eggplant, crisp vegetables, and a zesty garlic vinaigrette. It’s a refreshing, Mediterranean-inspired dish perfect as a side or light main.
Ingredients
2 large eggplants
1 small red onion
2 medium tomatoes
1 small green chili or 1 bell pepper
1 cup cucumber
1/4 cup fresh parsley
1 clove garlic
2 tablespoons red wine vinegar
3 tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper
Instructions
1. Slice the eggplants into 1/2-inch rounds and salt them. Let sit for 15–20 minutes, then pat dry.
2. Brush eggplant slices with olive oil and grill for 4–5 minutes per side, or roast at 425°F (220°C) for 20–25 minutes.
3. Dice red onion, tomatoes, chili or bell pepper, cucumber, and parsley.
4. In a bowl, whisk together minced garlic, vinegar, olive oil, salt, and pepper.
5. Combine eggplant and chopped vegetables in a bowl.
6. Pour dressing over and toss gently.
7. Let the salad rest for 10–15 minutes before serving.
Notes
Letting the salad rest enhances flavor.
Adjust vinegar and seasoning to taste before serving.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Salad
- Method: Grill or Roast
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 7g
- Sodium: 260mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 6g
- Protein: 3g
- Cholesterol: 0mg
Keywords: eggplant salad, Mediterranean salad, grilled vegetables