25 minutes
A simple yet deliciously satisfying side dish featuring grilled eggplant with a burst of Mediterranean flavors, perfect for pairing with grilled pita bread.
Large Eggplant, Grilled
each
Plum Tomato, Diced
each
tablespoons
to taste
teaspoons
Garlic Clove, Finely chopped
each
tablespoons
tablespoons
to taste
Capers, Optional, garnish
tablespoons
1. Grill the Eggplant
Heat your grill to a medium-high heat. Prick the large eggplant with a fork and place it on the grill. Cook for about 15 minutes, turning occasionally, until it's soft and the skin is blistered. Allow it to cool down enough to handle.
2. Prepare the Eggplant
Scoop out the tender insides of the eggplant with a spoon and give them a rough chop before placing them in a bowl.
3. Combine Ingredients
To the bowl with the eggplant, add the diced plum tomato, red wine vinegar, kosher salt, fresh oregano, finely chopped garlic cloves, extra virgin olive oil, and chopped parsley. Season with black pepper to taste and toss until well coated. Optionally garnish with capers.
Select firm, medium-sized eggplants with smooth, shiny skin and a heavy feel for their size.
Opt for firm, smaller eggplants, like Japanese or Italian varieties, which tend to have fewer seeds and a less bitter taste. Their skins are also thinner, allowing for better texture after grilling.
Use a mix of lemon juice or balsamic vinegar with fresh garlic to brighten up the salad.
Brush the eggplant slices with olive oil instead of drizzling oil on the grill. This not only prevents sticking but also promotes an even golden char. Infuse the oil with garlic or herbs beforehand for an extra layer of flavor.
Before grilling, lightly salt your eggplant slices and let them sit for about 20-30 minutes. This step draws out excess moisture and helps reduce any potential bitterness, while also enhancing the flavor. Rinse the salt off and pat the eggplant dry before grilling.
Comments (0)