Grilled Egg Salad

This vibrant Japanese-inspired dish transforms humble eggplant into a smoky, tender delight. The key is charring the slender Japanese eggplant and green peppers until the skins blister, unlocking a deep, savory flavor that contrasts beautifully with the bright, citrusy kick of ponzu sauce. The result is a salad that is both rustic and refined, offering a perfect balance of soft textures and sharp acidity. It makes an excellent light lunch, a refreshing picnic side, or a vegetarian starter that feels substantial enough for dinner. Simple to prepare with fresh ingredients, this recipe highlights the natural flavors of the vegetables while delivering a sophisticated taste experience that is sure to become a regular favorite in your rotation.

Cooking Method: Grilling

Cuisine: Japanese

Courses: Salads

Difficulty: Intermediate

Servings: 4

Calories: 848.9

Dietary: Gluten-free, Vegetarian

Description

This vibrant Japanese-inspired dish transforms humble eggplant into a smoky, tender delight. The key is charring the slender Japanese eggplant and green peppers until the skins blister, unlocking a deep, savory flavor that contrasts beautifully with the bright, citrusy kick of ponzu sauce. The result is a salad that is both rustic and refined, offering a perfect balance of soft textures and sharp acidity. It makes an excellent light lunch, a refreshing picnic side, or a vegetarian starter that feels substantial enough for dinner. Simple to prepare with fresh ingredients, this recipe highlights the natural flavors of the vegetables while delivering a sophisticated taste experience that is sure to become a regular favorite in your rotation.

Ingredients

2 Japanese green peppers, halved and seeded
3 tablespoons ponzu sauce
1 pound slender Japanese eggplant, halved lengthwise

Directions

1
Preheat a grill or broiler to high heat.
2
Brush the cut sides of the eggplant halves and green peppers with a little oil.
3
Place vegetables cut-side down on the grill or under the broiler.
4
Cook for about 3 to 5 minutes per side, until charred and tender.
5
Remove from heat and let cool slightly.
6
Drizzle with ponzu sauce and serve immediately.

Nutrition Facts

Servings 4 servings

Amount Per Serving
Calories 848.9kcal

% Daily Value *
Total Fat 87.6g135%
Saturated Fat 15.0g75%
Cholesterol 423.4mg142%
Sodium 142.7mg6%
Total Carbohydrate 3.5g2%
Dietary Fiber 1.0g4%
Sugars 2.4g
Protein 15.2g31%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: grilled, eggplant, salad, japanese, ponzu, vegetarian, side dish, smoky, green pepper, bbq, summer, healthy, vegetables, easy, light

Read it online: https://www.chefs-mate.com/recipe/grilled-egg-salad/