Turkish-inspired Grilled Eggplant Salad

Ingredients

• 2 large eggplants (about 1 kg / 2.2 lbs) 2 large eggplants (about 1 kg / 2.2 lbs)
• 2 tomatoes, diced 2 tomatoes, diced
• 1 cucumber, diced 1 cucumber, diced
• 1 red onion, thinly sliced 1 red onion, thinly sliced
• 3 tablespoons fresh parsley, chopped 3 tablespoons fresh parsley, chopped
• 2 tablespoons fresh mint, chopped 2 tablespoons fresh mint, chopped
• Juice of 1 lemon Juice of 1 lemon
• 3 tablespoons olive oil 3 tablespoons olive oil
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat (total, saturated): 12g, 2g
• Carbohydrates (total, sugars): 18g, 10g
• Protein: 3g
• Fiber: 7g
• Salt: 0.5g

Preparation

1. 1.
   Preheat the grill to medium-high heat.
2. 2.
   Slice the eggplants lengthwise into 1/2-inch thick slices.
3. 3.
   Brush the eggplant slices with olive oil and season with salt and pepper.
4. 4.
   Grill the eggplant slices for about 4-5 minutes per side, until they are tender and have grill marks.
5. 5.
   Remove the grilled eggplant from the grill and let it cool slightly.
6. 6.
   Dice the grilled eggplant into bite-sized pieces.
7. 7.
   In a large bowl, combine the diced eggplant, tomatoes, cucumber, red onion, parsley, and mint.
8. 8.
   In a small bowl, whisk together the lemon juice, olive oil, minced garlic, salt, and pepper to make the dressing.
9. 9.
   Pour the dressing over the salad and toss gently to combine.
10. 10.
    Adjust the seasoning if needed.
11. 11.
    Let the salad marinate in the refrigerator for at least 30 minutes before serving.
12. 12.
    Garnish with additional parsley and mint before serving.

Treat your ingredients with care...

• Eggplant — Grilling the eggplant adds a smoky flavor. Make sure to brush the slices with olive oil to prevent sticking to the grill.
• Lemon — Freshly squeezed lemon juice is recommended for the dressing to achieve a vibrant and tangy flavor.

Tips & Tricks

• For a smokier flavor, you can char the eggplant directly over an open flame before grilling.
• Adding a pinch of sumac or Aleppo pepper to the dressing can enhance the Middle Eastern flavors.
• Serve the salad chilled for a refreshing experience.
• If you prefer a creamier texture, you can add a dollop of Greek yogurt to the dressing.
• Experiment with different herbs like dill or basil to personalize the flavor profile.

Serving advice

Serve the Grilled Eggplant Salad as a refreshing appetizer or as a side dish alongside grilled meats or kebabs. It pairs well with warm pita bread or crusty Turkish bread.

Presentation advice

Arrange the salad on a platter, allowing the vibrant colors of the vegetables to shine through. Garnish with additional fresh herbs and a drizzle of olive oil for an elegant touch.