Grilled Eggplant Salad With Onion & Cucumber

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Servings: 8 Difficulty: Advanced
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Smoky grilled eggplant meets crisp cucumber and tangy onion in a refreshing summer salad.
Grilled Eggplant Salad With Onion & Cucumber recipe image
Grilled Eggplant Salad With Onion & Cucumber recipe image
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Grilled Eggplant Salad With Onion & Cucumber

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Advanced
Servings: 8 Calories: 124.7

Description

This vibrant grilled eggplant salad offers a perfect balance of smoky depth and refreshing crunch. The eggplant is charred over hot coals or a grill, imparting a rich, savory flavor that contrasts beautifully with the crisp, chilled cucumber and sharp red onion. A simple dressing of cider vinegar, brown sugar, and salt ties the ingredients together, creating a sweet and tangy profile that cuts through the richness of the eggplant. Ideal for warm-weather gatherings, this dish serves as an excellent side for barbecues, a light lunch option, or a refreshing component in a larger picnic spread. It is vegetarian, vegan-friendly, and easy to prepare ahead of time, allowing the flavors to meld and intensify before serving.

Ingredients

Directions

  1. Trim the ends from the eggplants and cut them into 3/4-inch thick slices.
  2. Lightly brush both sides of the eggplant slices with salad oil and place them on a tray.
  3. Prepare a barbecue grill with a solid bed of hot coals (hot enough that you can hold your hand at grill level for only 2-3 seconds).
  4. When the grill is hot, rub the grates lightly with a paper towel dipped in salad oil to prevent sticking.
  5. Lay the eggplant slices close together on the grill grates.
  6. Cover the barbecue, managing drafts as needed, and cook until the slices are well browned and soft when pressed, approximately 15-20 minutes.
  7. Turn the eggplant slices as needed using a wide spatula to ensure even charring.
  8. Transfer the grilled eggplant slices back to the tray.
  9. While the eggplant grills, thinly slice the cucumber and red onion.
  10. Place the cucumber and onion slices in a bowl and cover them with ice water.
  11. Chill the cucumber and onion mixture for 30 minutes to 1 hour to crisp them up.
  12. Drain the cucumber and onion well, then quickly squeeze them to remove excess water.
  13. In a mixing bowl, combine the drained cucumber, onion, cider vinegar, brown sugar, and 1/2 teaspoon of salt.
  14. Coarsely chop the grilled eggplant and spread it onto a rimmed platter.
  15. Spoon the cucumber and onion mixture over the chopped eggplant.
  16. Taste and add additional 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 slices can be cooled, covered, and chilled for up to a day before chopping and assembling the salad.

The cucumber and onion dressing mixture can be made up to 4 hours in advance; cover and refrigerate until ready to serve.

Ensure the grill is sufficiently hot to char the eggplant properly, which adds the desired smoky flavor. Adjust cooking time based on the thickness of the slices and heat intensity.

Keywords: grilled eggplant, cucumber salad, red onion, cider vinegar, bbq side dish, summer salad, vegan recipe, vegetarian, smoky flavor, picnic food, light lunch, grilled vegetables, easy salad, make ahead, barbecue side, healthy eating, plant based, fresh vegetables, tangy dressing
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