Madrid-style Grilled Eggplant Salad

Ingredients

In this Madrid-style adaptation, we have replaced some of the traditional Chinese ingredients with Mediterranean flavors. Instead of using soy sauce and sesame oil, we have incorporated olive oil, lemon juice, and fresh herbs like parsley and mint. The addition of tomatoes, cucumbers, olives, and feta cheese gives the salad a refreshing and tangy twist, which is characteristic of Madrid cuisine. We alse have the original recipe for Liang ban qie zi, so you can check it out.

• 2 large eggplants 2 large eggplants
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 tablespoon lemon juice 1 tablespoon lemon juice
• 2 cloves garlic, minced 2 cloves garlic, minced
• 2 tablespoons fresh parsley, chopped 2 tablespoons fresh parsley, chopped
• 1 tablespoon fresh mint, chopped 1 tablespoon fresh mint, chopped
• 1 cup cherry tomatoes, halved 1 cup cherry tomatoes, halved
• 1 cucumber, diced 1 cucumber, diced
• 1/4 cup pitted olives, sliced 1/4 cup pitted olives, sliced
• 1/4 cup crumbled feta cheese 1/4 cup crumbled feta cheese
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat (total, saturated): 12g, 4g
• Carbohydrates (total, sugars): 16g, 9g
• Protein: 4g
• Fiber: 6g
• Salt: 0.8g

Preparation

1. 1.
   Preheat the grill to medium-high heat.
2. 2.
   Slice the eggplants into 1/2-inch thick rounds.
3. 3.
   Brush both sides of 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 heat and let it cool slightly.
6. 6.
   In a small bowl, whisk together the lemon juice, minced garlic, chopped parsley, chopped mint, and olive oil to make the dressing.
7. 7.
   Cut the grilled eggplant into bite-sized pieces and transfer them to a large bowl.
8. 8.
   Add the cherry tomatoes, diced cucumber, and sliced olives to the bowl with the eggplant.
9. 9.
   Pour the dressing over the salad and toss gently to combine.
10. 10.
    Sprinkle the crumbled feta cheese over the top.
11. 11.
    Season with additional salt and pepper if needed.
12. 12.
    Let the salad sit for about 10 minutes to allow the flavors to meld together.
13. 13.
    Serve the Madrid-style Grilled Eggplant Salad as a refreshing side dish or as a light main course.

Treat your ingredients with care...

• Eggplant — To reduce bitterness, sprinkle salt on the eggplant slices and let them sit for 15 minutes before grilling. Rinse off the salt and pat dry before brushing with olive oil.
• Feta cheese — For a creamier texture, use a block of feta cheese and crumble it yourself instead of using pre-crumbled feta.

Tips & Tricks

• If you don't have a grill, you can also roast the eggplant slices in the oven at 400°F (200°C) until tender.
• Customize the salad by adding other Mediterranean ingredients like roasted red peppers or artichoke hearts.
• For an extra burst of flavor, sprinkle some toasted pine nuts or chopped almonds on top of the salad.
• If you prefer a milder garlic flavor, you can sauté the minced garlic in olive oil for a minute before adding it to the dressing.
• This salad tastes even better when made a few hours in advance, as the flavors have more time to develop.

Serving advice

Serve the Madrid-style Grilled Eggplant Salad at room temperature or slightly chilled. It pairs well with crusty bread or as a side dish alongside grilled meats or seafood. Garnish with a sprig of fresh mint or parsley for an extra touch of freshness.

Presentation advice

Arrange the grilled eggplant salad on a large platter, allowing the vibrant colors of the tomatoes, cucumbers, and olives to shine through. Sprinkle the crumbled feta cheese evenly over the top and drizzle a little extra olive oil for a glossy finish. Serve with a rustic wooden salad server for an authentic touch.