Grilled Eggplant Salad

This vibrant Mediterranean salad showcases the smoky, tender texture of grilled eggplant paired with crisp, juicy tomatoes. The dressing is a simple yet effective blend of olive oil, vinegar, and fresh lemon zest that brightens the dish without overpowering the vegetables. Fresh mint adds an aromatic lift, while minced shallots provide a subtle pungency. Perfect for summer barbecues, light lunches, or as a refreshing side dish to grilled meats, this salad is best enjoyed after the flavors have had time to meld in the refrigerator. It&# 226;ÂÂs a healthy, vegan-friendly option that relies on quality ingredients and proper grilling technique for maximum flavor.

Cooking Method: Grilling

Cuisine: Mediterranean

Courses: Salads

Difficulty: Intermediate

Servings: 6

Calories: 7.8

Dietary: Gluten-free, Vegetarian

Description

This vibrant Mediterranean salad showcases the smoky, tender texture of grilled eggplant paired with crisp, juicy tomatoes. The dressing is a simple yet effective blend of olive oil, vinegar, and fresh lemon zest that brightens the dish without overpowering the vegetables. Fresh mint adds an aromatic lift, while minced shallots provide a subtle pungency. Perfect for summer barbecues, light lunches, or as a refreshing side dish to grilled meats, this salad is best enjoyed after the flavors have had time to meld in the refrigerator. It&# 226;ÂÂs a healthy, vegan-friendly option that relies on quality ingredients and proper grilling technique for maximum flavor.

Ingredients

2 large Tomatoes *
3 Shallots; minced

Directions

1
Peel, seed, and chop the tomatoes. Combine them in a bowl with the minced shallots and chopped mint leaves.
2
Add 1/3 cup of olive oil and vinegar to the tomato mixture. Season with salt and pepper to taste, then stir in the grated lemon peel.
3
Cover the bowl and refrigerate the tomato mixture for at least 1 hour to allow the flavors to blend.
4
Cut the eggplants into 1/4-inch slices. Sprinkle both sides with salt and pepper, then brush generously with olive oil.
5
Place the eggplant slices on a grill over low coals or medium-low heat. Cook until browned on both sides, brushing frequently with olive oil to keep them moist.
6
Slice the yellow tomatoes into 1/4-inch rounds.
7
To serve, spread the chilled tomato mixture on a platter. Arrange overlapping slices of grilled eggplant and yellow tomato on top.
8
Insert a mint leaf between each vegetable slice for garnish. Sprinkle with additional salt and pepper if desired, and finish with a splash of olive oil.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 7.8kcal

% Daily Value *
Total Fat 0.1g1%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 1.5mg1%
Total Carbohydrate 1.6g1%
Dietary Fiber 0.6g3%
Sugars 0.7g
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

Tomatoes should be peeled, seeded, and chopped before mixing with the dressing.

Grilling time will vary depending on the heat source; keep an eye on the eggplant to prevent burning.

This salad tastes best when the tomato mixture has marinated for at least an hour, but can be made up to 2 hours in advance.

If fresh mint is unavailable, basil or parsley can be used as a substitute.

Keywords: eggplant, grilled, salad, mediterranean, vegan, tomatoes, mint, shallots, olive oil, lemon, vegetarian, summer, barbecue, fresh, healthy

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