grilled eggplant salad
Grilled Eggplant Salad
This easy grilled eggplant salad is the healthy side dish you'll want to serve all summer long. It comes together in just 25 minutes and can be served warm or at room temperature, so it's equally suited to casual parties and weeknight dinners. The combination of eggplant, cherry tomatoes, red peppers, red onions and fresh herbs creates a salad that's full of bright flavors and colors. Serve it with grilled chicken or fish or as part of a vegetarian mezze platter with dips like hummus and pita bread.
Ingredients:
- ¼ cup olive oil
- 2 teaspoons za’atar (see faqs)
- 1 teaspoon lemon zest, plus 3 tablespoons lemon juice (from 1 lemon), divided
- 1 medium eggplant (about 1 pound), cut into 1/2-inch-thick slices
- 1 medium red bell pepper, stemmed, seeded and quartered lengthwise
- ½ medium red onion, peeled and cut into 1-inch wedges through the root
- cooking spray
- 1 cup halved cherry tomatoes
- ¾ cup coarsely chopped fresh flat-leaf parsley
- ¼ cup thinly sliced scallions
- ¼ cup coarsely chopped fresh mint
- ½ teaspoon salt
Directions:
- Preheat a grill to medium-high.
- Combine 1/4 cup oil, 2 teaspoons za'atar and 1 teaspoon lemon zest in a small bowl. Brush 1 side of eggplant slices with half of the oil mixture; reserve the remaining mixture. Oil the grill rack (see Tips). Grill the eggplant, uncovered, turning often, until tender and grill marks appear on both sides, about 5 minutes total. Cut the eggplant into 1/4-inch pieces and transfer to a large bowl.
- Coat bell pepper quarters and onion wedges with cooking spray. Grill, uncovered, until tender and charred, about 5 minutes. Chop the pepper into 3/4-inch pieces. Remove and discard onion stem. Add the peppers, onions, 1 cup tomatoes, 3/4 cup parsley, 1/4 cup scallions and 1/4 cup mint to the bowl with the eggplant.
- Add 3 tablespooons lemon juice and 1/2 teaspoon salt to the reserved oil mixture; whisk to combine. Drizzle over the vegetables and toss to coat.
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