Grilled Eggplant Salad
Updated Oct. 17, 2023
- Total Time
- 25 minutes
- Cook Time
- 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1large eggplant
- 1plum tomato, diced
- 1½teaspoons red wine vinegar
- ½teaspoon kosher salt, more to taste
- ½teaspoon chopped fresh oregano
- 2garlic cloves, finely chopped
- 3tablespoons extra virgin olive oil
- 3tablespoons chopped parsley
- Black pepper, to taste
- Capers, for garnish, optional
- Grilled pita bread, for serving
Nutritional analysis per serving (4 servings)
183 calories; 11 grams fat; 2 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 1 gram polyunsaturated fat; 21 grams carbohydrates; 7 grams dietary fiber; 7 grams sugars; 4 grams protein; 309 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat grill to medium high. Prick the eggplant all over with a fork, put in on the grill and close the cover; cook, turning occasionally, until eggplant is very soft and skin is blistered, about 15 minutes.
- Step 2
When cool enough, scoop out the insides of the eggplant and coarsely chop. Transfer to a bowl and toss with tomatoes, vinegar, salt, oregano and garlic. Stir in oil and parsley; season with pepper and more salt if needed. Garnish with capers if you like them. Serve with warm pita bread.
Private Notes
Comments
In all recipe with blistered eggplant you need to let it drain in a colander while cooling - the longer the better - so the dark bitter juices drain leaving a tastier, milder eggplant.
Instead of grilling the eggplant intact I peeled and sliced it into 3/4" thick slabs, brushed with olive oil and grilled like burgers to get some nice char on both sides. I think this adds a smokey note to the finished salad. The oil used to brush on the sliced eggplant when grilling eliminates the need to add the 3 tablespoons EVOO to the salad when combining ingredients just prior to serving. However you choose to proceed, this recipe is delicious. Thanks Melissa.
I made this twice in a week. Preferred lemon juice to vinegar.
I used Chinese eggplant, cut into 3" long quarter sections. grilled for 3 minutes on three sides. Then tossed with raw garlic to let the heat cook the garlic. I used za'atar instead of oregano and served with labneh drizzled with olive oil and topped with more za'atar. I know that was a lot of mods but this recipe was really helpful and the tomatoes were great in it.
The eggplant needed longer to roast (for me), and a long time to cool. Given that it's an ostensibly quick recipe, the time should have a note like "plus cooling time" (like for marinating), because that time was not insubstantial.
This is the first NYT recipe that I am putting in the "nope" category. I made it ahead to allow the flavors to "meld" as was suggested in one of the comments but a half hour before supper, it just tasted too bland even with a lot of garlic & herbs, and the consistency was too slimy, for want of a better description. I knew it wouldn't fly for supper so I added it to some crispy gnocchi, added fresh mozzarella and ran the pan under the broiler for a few minutes. THAT was good.
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