This vibrant salad showcases the smoky depth of grilled eggplant balanced against the crisp freshness of European cucumbers and sharp red onions. The dressing, a harmonious blend of cider vinegar, brown sugar, and oil, provides a sweet and tangy glaze that ties the textures together. It’s a dish that feels both rustic and elegant, perfect for summer barbecues, light lunches, or as a refreshing side to heavier mains. The contrast between the soft, charred eggplant and the crunchy vegetables makes every bite interesting. Simple to assemble yet full of flavor, this salad is a crowd-pleaser that highlights seasonal ingredients at their best.
Grilled Eggplant Salad With Onion & Cucumbe
Description
This vibrant salad showcases the smoky depth of grilled eggplant balanced against the crisp freshness of European cucumbers and sharp red onions. The dressing, a harmonious blend of cider vinegar, brown sugar, and oil, provides a sweet and tangy glaze that ties the textures together. It&# 226;ÂÂs a dish that feels both rustic and elegant, perfect for summer barbecues, light lunches, or as a refreshing side to heavier mains. The contrast between the soft, charred eggplant and the crunchy vegetables makes every bite interesting. Simple to assemble yet full of flavor, this salad is a crowd-pleaser that highlights seasonal ingredients at their best.Ingredients
Directions
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Trim the ends from the eggplants and slice them crosswise into 3/4-inch thick rounds.
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Lightly brush both sides of the eggplant slices with salad oil and arrange them on a tray.
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Prepare a charcoal grill with a solid bed of hot coals; the grill is ready when you can hold your hand at grill level for only 2-3 seconds.
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Rub the grill grates lightly with a paper towel dipped in salad oil to prevent sticking.
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Place the eggplant slices close together on the hot grill, cover the barbecue, and cook until well browned and soft when pressed, turning as needed with a wide spatula, about 15-20 minutes.
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Transfer the grilled eggplant slices back to the tray.
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Thinly slice the cucumber and red onion and place them in a bowl.
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Cover the cucumber and onion slices with ice water, let sit for 30 minutes to 1 hour to crisp, then drain well.
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In a large mixing bowl, whisk together the cider vinegar, brown sugar, and 1/2 teaspoon salt until the sugar is dissolved.
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Add the drained cucumber and onion mixture to the dressing and toss to coat evenly.
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Coarsely chop the grilled eggplant slices and spoon them onto a serving platter.
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Top the chopped eggplant with the cucumber and onion mixture.
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Taste and add more salt if needed before serving.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 124.7kcal
- % Daily Value *
- Total Fat 7.6g12%
- Saturated Fat 1.1g6%
- Cholesterol 0.0mg0%
- Sodium 2446.2mg102%
- Total Carbohydrate 13.2g5%
- Dietary Fiber 1.8g8%
- Sugars 10.3g
- Protein 0.9g2%
* 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
If preparing ahead, the grilled eggplant can be covered and chilled for up to a day. The cucumber and onion mixture can be dressed and chilled for up to 4 hours before assembly.
Ensure the cucumber slices are thoroughly drained after the ice bath to prevent the salad from becoming watery.
For a gas grill, preheat on high for 15 minutes before grilling the eggplant.
