Grilled Eggplant Salad Recipe

I was super excited to try this recipe because there’s just something awesome about grilling eggplant and red bell peppers until they’re perfectly charred then tossing them with fresh veggies and a tangy garlic dressing—it’s like a little burst of summer flavors that just makes my day even on those busy nights.

I love making Grilled Eggplant Salad because it packs antioxidants from eggplant, red bell pepper, garlic and red onion brushed with olive oil. I think the cherry tomatoes, red wine vinegar, lemon juice, basil and parsley not only boost vitamins but also keep the fat low and taste fresh.

Ingredients

• Eggplant: Rich in fiber and vitamins, gives a delicate smoky flavor when grilled.
• Red bell pepper: Crunchy, sweet, high vitamin C, boosts color, and adds a crisp bite.
• Cherry tomatoes: Juicy, naturally sweet, full of antioxidants, enriching the salad’s vibrant taste profile.
• Fresh basil: Aromatic herb that brings a bright, peppery note to the dish.
• Olive oil: Supplies healthy fats, essential for brushing vegetables and completing the dressing.
• Red wine vinegar and lemon juice: Provide tartness enhancing freshness and brightening overall flavors.
• Red onion and garlic: Combine for a pungent, slightly spicy kick in the salad mix.

Ingredient Quantities

• 1 large eggplant, sliced about half an inch thick
• 1 red bell pepper, seeded and sliced
• 3 tablespoons olive oil (divided for brushing and dressing)
• Salt, to taste
• Freshly ground black pepper, to taste
• 2 garlic cloves, minced
• 1/2 small red onion, thinly sliced
• 1 cup cherry tomatoes, halved
• 2 tablespoons red wine vinegar
• 1 tablespoon lemon juice
• 2 tablespoons chopped fresh basil
• 2 tablespoons chopped fresh parsley

How to Make this

1. Preheat your grill to medium heat so it’s ready when you need it.

2. Brush both sides of the eggplant slices and red bell pepper slices with 2 tablespoons of olive oil, and season them with salt and freshly ground black pepper.

3. Place the eggplant and bell peppers on the grill for about 4-5 minutes on each side until they have nice grill marks and are softened.

4. Remove the veggies from the grill and let them cool a bit, then cut the eggplant into strips or bite-sized pieces and chop the grilled bell pepper.

5. In a small bowl, mix the remaining 1 tablespoon of olive oil with the minced garlic, red wine vinegar, lemon juice, and a bit more salt and pepper, stirring well.

6. Add the thinly sliced red onion and halved cherry tomatoes to a large mixing bowl.

7. Toss in the grilled eggplant and bell pepper pieces with the raw onion and tomatoes.

8. Drizzle the dressing over the salad and gently toss to make sure everything is coated.

9. Sprinkle the chopped fresh basil and parsley over the top.

10. Let the salad sit for about 5 minutes before serving to let the flavors blend nicely. Enjoy your salad!

Equipment Needed

1. Grill with medium heat setting
2. Chef’s knife
3. Cutting board
4. Basting brush for olive oil
5. Tongs or spatula for flipping veggies
6. Measuring spoons
7. Small bowl for mixing dressing
8. Large mixing bowl for assembling the salad

FAQ

• Q: How do I know when the eggplant and red bell pepper are ready?
  A: They should have clear grill marks and feel tender when you poke them with a fork. If they’re a bit charred, thats okay – it adds a nice smoky taste.
• Q: Can I cook this salad indoors?
  A: Yes, you can use a grill pan or even your oven’s broiler if you dont have an outdoor grill. Just keep a close eye on them so they dont burn.
• Q: Why use both red wine vinegar and lemon juice in the dressing?
  A: They help balance out the flavor by giving a sharp tang and a bit of brightness. You can adjust the amounts if you prefer a milder tang.
• Q: Can I make this salad ahead of time?
  A: Yeah, you can grill the veggies ahead, but i’d sugget adding the fresh basil and parsley right before serving to keep their flavor fresh.
• Q: Are there any good veggie additions i can try?
  A: Sure, try adding some sliced cucumbers or even a bit of crumbled feta cheese for extra texture and flavor.

Grilled Eggplant Salad Recipe Substitutions and Variations

• If you can’t find eggplant, try using zucchini instead. It has a similar texture when grilled
• Don’t have red bell pepper? Yellow or orange bell peppers work just as good and add a nice color pop
• If you’re short on olive oil, avocado oil is a good alternative without messing up the flavor too much
• No red wine vinegar? You can use white wine vinegar instead. It gives a slightly different tang, but it works
• If you run out of lemon juice, lime juice is a close substitute and gives a refreshing twist

Pro Tips

1. Make sure your grill is really hot before you put any veggies on it because if it’s not preheated enough the eggplant and peppers might stick or not get that nice char that makes all the difference in flavor.
2. When you’re brushing the veggies with olive oil, do it evenly and don’t skimp on the seasoning because a good salt and pepper taste makes up for the blandness, and it helps bring out the grilled flavor even more.
3. Let the grilled veggies cool off just a tad before chopping them up so they’re not super soft and mushy which can ruin the texture of your salad; it also makes it easier to handle.
4. After you toss the veggies with the dressing that has the garlic, vinegar, and lemon juice, give it a few minutes to sit so that all the flavors mix together nicely; don’t rush it even if you’re super hungry.