This vibrant salad combines the deep, smoky flavor of grilled eggplant with the refreshing crunch of fresh cucumber and sharp red onion. The dressing, made with cider vinegar and brown sugar, provides a perfect sweet-and-sour balance that ties all the ingredients together. It’s a texturally rich dish where the tender, charred eggplant contrasts beautifully with the crisp vegetables. Ideal for summer gatherings, picnic baskets, or as a light side to grilled meats, this recipe is simple to prepare yet delivers complex, home-style flavors. The eggplant can be grilled ahead of time, making it a convenient option for busy weeknights or weekend entertaining. Serve chilled or at room temperature for the best experience.
Grilled Eggplant Salad With Onion And Cucumber
Description
This vibrant salad combines the deep, smoky flavor of grilled eggplant with the refreshing crunch of fresh cucumber and sharp red onion. The dressing, made with cider vinegar and brown sugar, provides a perfect sweet-and-sour balance that ties all the ingredients together. It&# 226;ÂÂs a texturally rich dish where the tender, charred eggplant contrasts beautifully with the crisp vegetables. Ideal for summer gatherings, picnic baskets, or as a light side to grilled meats, this recipe is simple to prepare yet delivers complex, home-style flavors. The eggplant can be grilled ahead of time, making it a convenient option for busy weeknights or weekend entertaining. Serve chilled or at room temperature for the best experience.Ingredients
Directions
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Trim the ends off the eggplants and cut them into 3/4-inch thick slices.
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Lightly brush both sides of the eggplant slices with salad oil.
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Heat a barbecue grill until hot, ensuring there is a solid bed of hot coals.
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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 grill.
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Cover the barbecue and cook until the slices are well browned and soft when pressed, turning as needed with a wide spatula, for about 15-20 minutes.
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Remove the grilled eggplant slices from the grill and place them on a tray.
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While the eggplant grills, thinly slice the cucumber and red onion.
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Place the cucumber and onion slices in a bowl and cover with ice water.
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Let the cucumber and onion sit in the ice water for 30 minutes to 1 hour to crisp up, then drain well.
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In a large bowl, combine the drained cucumber and onion with cider vinegar, brown sugar, and 1/2 teaspoon salt.
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Coarsely chop the grilled eggplant and spoon it onto a rimmed platter.
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Top the chopped eggplant with the cucumber and onion mixture.
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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 cooked in advance, covered, and chilled for up to a day before assembling the salad.
The cucumber and onion mixture can also be prepared up to 4 hours in advance; cover and chill until ready to serve.
To achieve the best smoke flavor, ensure the coals are hot and the grill is covered during cooking. You can test the heat by holding your hand at grill level; if you can only hold it there for 2-3 seconds, it's ready.
Use a wide spatula to turn the eggplant slices gently to prevent them from breaking apart.
