This elegant grilled eggplant salad offers a smoky, charred flavor profile that perfectly complements the bright acidity of fresh tomatoes and lemon. The dish features tender slices of eggplant grilled until soft and browned, layered with a vibrant tomato mixture infused with shallots and mint. It is a refreshing yet substantial side dish or light main course, ideal for summer dinners, outdoor gatherings, or Mediterranean-themed meals. The combination of textures&# 226;ÂÂfrom the creamy eggplant to the crisp mintâÂÂcreates a harmonious balance of flavors. Simple to assemble but impressive in presentation, this recipe brings restaurant-quality taste to your home kitchen without requiring complex techniques or hard-to-find ingredients.
Grilled Eggplant Salad – Wolfgang Puck, Spago
Description
This elegant grilled eggplant salad offers a smoky, charred flavor profile that perfectly complements the bright acidity of fresh tomatoes and lemon. The dish features tender slices of eggplant grilled until soft and browned, layered with a vibrant tomato mixture infused with shallots and mint. It is a refreshing yet substantial side dish or light main course, ideal for summer dinners, outdoor gatherings, or Mediterranean-themed meals. The combination of textures&# 226;ÂÂfrom the creamy eggplant to the crisp mintâÂÂcreates a harmonious balance of flavors. Simple to assemble but impressive in presentation, this recipe brings restaurant-quality taste to your home kitchen without requiring complex techniques or hard-to-find ingredients.Ingredients
Directions
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Peel, seed, and chop tomatoes; place in a bowl.
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Add minced shallots, grated lemon peel, salt, and fresh ground pepper to the tomatoes.
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Whisk in 1/3 cup olive oil and vinegar, then season to taste.
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Cover and refrigerate the tomato mixture for at least 1 hour to blend flavors.
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Cut eggplants into 1/4-inch thick slices.
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Sprinkle eggplant slices with salt and pepper.
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Brush both sides of each eggplant slice generously with olive oil.
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Place eggplant slices on a grill over medium-low heat.
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Grill until browned and tender on both sides, brushing frequently with oil to prevent drying.
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Remove eggplant from grill and keep warm.
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Slice remaining fresh tomatoes into 1/4-inch rounds.
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Pour the chilled tomato mixture onto a serving platter, spreading it to cover the bottom.
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Alternately arrange overlapping slices of grilled eggplant and fresh tomato on top of the mixture.
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Insert a mint leaf between each vegetable slice for garnish.
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Sprinkle with additional salt, pepper, and a final splash of olive oil before serving.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 9.0kcal
- % Daily Value *
- Total Fat 0.1g1%
- Saturated Fat 0.0g0%
- Cholesterol 0.0mg0%
- Sodium 2.5mg1%
- Total Carbohydrate 1.9g1%
- Dietary Fiber 0.6g3%
- Sugars 1.3g
- Protein 0.5g1%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
For best results, use a charcoal grill to enhance the smoky flavor of the eggplant.
If grilling indoors, use a grill pan or broiler set to high, watching closely to prevent burning.
The tomato mixture can be prepared up to 2 days in advance and stored in the refrigerator.
Choose firm, glossy eggplants for grilling to ensure they hold their shape.
Adjust the vinegar quantity to taste depending on the acidity of your tomatoes.
