Grilled Eggplant Salad Recipes

Steps:

• Cut 2 small eggplants lengthwise into 1/2-inch-thick planks and 2 small red onions into 1-inch wedges. Toss with 1 1/2 tablespoons olive oil and season with salt. Grill over medium-high heat until charred and tender, turning once, 6 minutes. Toss with 1 1/2 tablespoons each red wine vinegar and olive oil, 1/2 cup chopped parsley, some sliced pickled hot cherry peppers, and salt.

Steps:

• Brush the eggplant and red onions with canola oil and arrange on the grill. Cook the eggplant until soft and grill the onions until they have a slight char. Remove from the grill to a cutting board and let cool slightly. Once cool, roughly chop and add them to a serving bowl along with the avocado.
• In a small bowl, whisk together the red wine vinegar, the Dijon, and oregano. Add honey and olive oil, to taste, and blend until emulsified. Season with salt and pepper, to taste.
• Add the dressing to the eggplant mixture and toss. Garnish with lemon zest and parsley sprigs and serve.

Steps:

• Start a charcoal or wood fire or preheat a gas grill or broiler; rack should be no more than 4 inches from heat source. Cut eggplants in half lengthwise up to stem, but do not cut through. Spread about 2/3 of the onion and garlic between the eggplant halves and press the two sides back together.
• Grill eggplants, turning once or twice, until they are blackened and collapsed, 10 to 15 minutes. Do not worry if skin burns a bit. Meanwhile, mix remaining garlic and onion with yogurt; season to taste with salt, pepper and a little cayenne.
• When cooked, let eggplants cool a bit, then peel off skins and let cool further. Roughly chop eggplants, then mix with yogurt dressing. Serve at room temperature or chill if you like; in either case, garnish with parsley or mint

Steps:

• Heat 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.
• When 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.

Steps:

• Cut eggplants lengthwise into ¼ inch slices. Heat up a grill pan (or grill). Brush both sides of the eggplant slices with olive oil. Sprinkle with salt, pepper and dried oregano. Grill eggplants for 3-4 minutes on each side or until tender. Using a grill pan - as opposed to a regular pan - gives the eggplants brown grill marks which look really attractive when you present the salad. If you don't have a grill pan, it's only aesthetic so don't worry.
• Arrange the grilled slices on a serving platter. Sprinkle feta, pine nuts, basil and mint over the top. Finally, just before serving, drizzle with extra virgin olive oil and vinegar. Season with salt and pepper as needed.

Steps:

• Pre-heat the oven to 400°F.
• Cut the tomatoes in half lengthwise, and place on a baking tray, cut side up. Season well, and drizzle with 1 Tbsp olive oil. Place them on the top shelf of the oven and roast for 50 -60 minutes. Remove them from the oven and let them cool.
• While the tomatoes are cooling, cut the eggplant into 1/2 inch slices and lay them on a board and lightly sprinkle them with salt on both sides. Leave them for 20 minutes to draw out some of the moisture and bitterness. Blot them with paper towels.
• Brush them on both sides using 1 Tbsp of the olive oil and season with black pepper.
• Brush the grill pan with ollive oil and place it over a high heat, then, when it is very hot, cook the eggplant in batches for about 2 1/2 minutes each side.
• Pour the remaining 6 Tbsp olive oil into a large flat bowl, add the basil and balsamic, and toss in the cooked eggplants, coating well. Leave them to marinate.
• When you're ready to serve, divide the salad greens between 4 plates and arrange the tomatoes and eggplant alternately all around. Then place equal quantities of the feta in the middle of each salad and drizzle with the remaining marinate. Finally, put 1 Tbsp of creme fraiche on top of each salad and spinle with a little paprika.
• As you can see, this has some room for playing around with. You could certainly use more feta if you wish, or omit the salad greens -- We never did use the creme fraiche, just cuz after that extra glass of wine, we forgot it! But it was still amazing.