Flavorful Grilled Eggplant Salad Recipe
How to Make a Delicious Grilled Eggplant Salad
This grilled eggplant salad is a simple yet elegant dish that works wonderfully as a main course or a delightful side. The slightly chewy yet tender grilled eggplant pairs perfectly with a tangy and sweet balsamic dressing, stimulating your appetite. Enjoy it even more with fresh greens.
Salad Ingredients- 2 fresh eggplants
- A pinch of sea salt or coarse salt (to draw out moisture and add seasoning)
Tangy Balsamic Dressing- 150g sweet cherry tomatoes (chopped into bite-sized pieces)
- 2 tbsp finely minced onion
- 2 tbsp flavorful balsamic vinegar
- 1 tbsp sugar or corn syrup for sweetness
- A pinch of salt, to taste
- A pinch of whole ground black pepper
- 150g sweet cherry tomatoes (chopped into bite-sized pieces)
- 2 tbsp finely minced onion
- 2 tbsp flavorful balsamic vinegar
- 1 tbsp sugar or corn syrup for sweetness
- A pinch of salt, to taste
- A pinch of whole ground black pepper
Cooking Instructions
Step 1
First, wash the 2 eggplants thoroughly under running water and pat them dry. Remove the stems and slice them diagonally into about 0.4cm (approximately 1/6 inch) thin pieces. Slicing them too thick will require a longer cooking time, while slicing them too thin might cause them to fall apart, so the right thickness is key.
Step 2
Arrange the prepared eggplant slices in a single layer on a grill pan or a regular frying pan without adding any oil. It’s best to lay them out without overlapping. Sprinkle a pinch of salt evenly over the eggplant slices. The salt helps to draw out excess moisture, making the eggplant chewier and more flavorful as it cooks.
Step 3
Cook the eggplant over low heat. High heat can burn the outside while leaving the inside undercooked, so patience is important. Gently cooking over low heat ensures that the eggplant becomes tender and moist all the way through. Grill until both sides are golden brown.
Step 4
Once nicely grilled, transfer the eggplant slices to a separate plate and let them cool slightly. This step helps to firm up the texture, making the salad more appealing when the dressing is added.
Step 5
Now, let’s prepare the refreshing dressing for the grilled eggplant salad! Roughly chop the sweet cherry tomatoes into bite-sized pieces. Finely mince the onion; it’s best to drain any excess liquid from the minced onion before adding it to the dressing for a smoother texture and better flavor distribution.
Step 6
In a clean bowl, combine the finely minced onion and chopped cherry tomatoes. Add the dressing ingredients: 2 tablespoons of balsamic vinegar, 1 tablespoon of sugar or corn syrup, a pinch of salt, and a pinch of ground black pepper. Whisk everything together with a fork or a whisk until well combined and no lumps remain. Taste and adjust the seasoning with more salt or sugar if needed. If you don’t have balsamic vinegar, you can substitute it with 2 tablespoons of soy sauce and 2 tablespoons of regular vinegar for a similar taste profile.
Step 7
Arrange the grilled eggplant slices attractively on a serving plate. Generously spoon the freshly made balsamic dressing over the eggplant. The dressing will soak into the eggplant, creating a richer flavor. Tip: For an extra touch, you can add some baby greens or a sprinkle of nuts for added crunch and flavor.
Step 8
Your beautiful grilled eggplant salad is now complete! It’s delicious served warm or chilled. Enjoy this healthy and flavorful meal! ^^
