Grilled Eggplant Salad – Wolfgang Puck, Spago

This elegant grilled eggplant salad captures the essence of Mediterranean dining with smoky, charred vegetables and bright acidity. The dish features tender slices of white eggplant cooked low and slow over coals, paired with juicy yellow tomatoes and a zesty mint vinaigrette. The combination of texturescreamy eggplant, crisp shallots, and fresh mintcreates a sophisticated yet approachable side dish. Ideal for warm-weather gatherings, this salad serves beautifully as a light lunch or a vibrant accompaniment to grilled meats. It highlights simple ingredients elevated by careful preparation and balanced flavors, making it a standout addition to any summer menu.

Cooking Method: Grilling

Cuisine: Mediterranean

Courses: Salads

Difficulty: Advanced

Servings: 6

Calories: 9.0

Dietary: Gluten-free, Vegetarian

Description

This elegant grilled eggplant salad captures the essence of Mediterranean dining with smoky, charred vegetables and bright acidity. The dish features tender slices of white eggplant cooked low and slow over coals, paired with juicy yellow tomatoes and a zesty mint vinaigrette. The combination of texturescreamy eggplant, crisp shallots, and fresh mintcreates a sophisticated yet approachable side dish. Ideal for warm-weather gatherings, this salad serves beautifully as a light lunch or a vibrant accompaniment to grilled meats. It highlights simple ingredients elevated by careful preparation and balanced flavors, making it a standout addition to any summer menu.

Ingredients

2 lg Tomatoes
3 shallots peeled, seeded and chopped
2 tbsp chopped fresh mint
3 tbsp vinegar
1/3 cup olive oil
1 tsp grated lemon zest
to taste salt and freshly ground black pepper
2 white eggplants peeled
2 yellow tomatoes for slicing
16 leaves fresh mint

Directions

1
In a medium bowl, combine the chopped shallots, 2 tablespoons of chopped fresh mint, 3 tablespoons of vinegar, and 1/3 cup of olive oil.
2
Season the dressing with salt and freshly ground black pepper to taste, then stir in the grated lemon zest.
3
Cover the bowl and refrigerate the dressing for at least 1 hour to allow the flavors to meld.
4
Preheat your grill to low heat with indirect coals or a low setting on a gas grill.
5
Cut the peeled white eggplants into 1/4-inch thick slices.
6
Sprinkle the eggplant slices with salt and pepper, then brush both sides generously with olive oil.
7
Place the eggplant slices on the grill and cook until browned and tender on both sides, brushing frequently with oil to prevent drying.
8
Remove the grilled eggplant from the grill and keep warm.
9
Slice the yellow tomatoes into 1/4-inch thick rounds.
10
To serve, pour the chilled shallot-mint dressing onto a large platter, spreading it to cover the bottom.
11
Alternately arrange overlapping slices of grilled eggplant and fresh tomato on top of the dressing.
12
Insert a fresh mint leaf between each vegetable slice for garnish.
13
Finish with a final sprinkle of salt, pepper, and a splash of extra virgin 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

Allow the dressing to chill for at least an hour to soften the raw shallot bite and blend the flavors.

White eggplants are preferred for their thinner skin and milder flavor, but purple eggplants can be used if peeled.

Grilling over low coals prevents the eggplant from burning while ensuring it cooks through evenly.

This salad tastes even better after sitting for a few hours, allowing the vegetables to absorb the vinaigrette.

Keywords: eggplant, grilled, salad, tomato, mint, vinaigrette, mediterranean, vegan, summer, side dish, healthy, barbecue

Read it online: https://www.chefs-mate.com/recipe/grilled-eggplant-salad-wolfgang-puck-spago-2/