Charred Eggplant Salad Recipe
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Category
Salads
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Cusine
American
What do you need?
How to make?
Ingredients
2 large eggplants
1/4 medium red onion, thinly sliced
1 tablespoon plus 1 teaspoon kosher salt
1 tablespoon red wine vinegar
2 medium tomatoes, thinly sliced
1/4 cup olive oil
1/4 cup lemon juice
6 basil leaves, finely chopped
6 mint leaves, finely chopped
1 scallion thinly sliced
1 tablespoon fresh Italian parsley, finely chopped
1 garlic clove, minced
1 teaspoon ground black pepper
Pita bread
Directions
Heat your grill or large iron skillet over medium high heat. Place the eggplants on the grill or skillet and cook for about 6 minutes per side, or until skins are stiff and the flesh is very soft. It should take anywhere from 24 to 30 minutes. When done, set aside to cool for a few minutes. Add the sliced onion to a medium bowl. Sprinkle with a teaspoon of the salt and pour in the vinegar. Let them marinate for at least 5 minutes, but preferably longer. When the eggplant is cool, remove the skins and roughly chop up the pulp. Transfer to a large bowl along with the rest of the ingredients. Mix well, and then add the onions and vinegar. Serve with some warm pita bread.