Grilled Eggplant Salad

Smoky grilled eggplant gives this simple, refreshing salad an unexpected depth. After growing five different types of eggplant in one season, Chris Hanna determined that the slender, sweeter Japanese version is her favorite and prefers to use them in this recipe.

 

slideshow More Eggplant Recipes

 

  • Total Time:
  • Servings: 8
KEY: Spring, Summer, Entertaining, Grilling/Barbecuing, Barbecue/Cookout, Salads, Side Dishes, Fast, Healthy, Vegetarian

Related Video

More Videos
How a Chef Born in Rural Australia Thinks About Flavor

Ingredients

  • 1 1/2 pounds small eggplants, sliced 1 inch thick
  • 1/4 cup plus 2 tablespoons extra-virgin olive oil
  • Salt and freshly ground pepper
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon fresh lemon juice
  • 1 pint cherry tomatoes, halved
  • 4 ounces baby arugula (4 packed cups)
  • 4 ounces feta cheese, crumbled (1 cup)
  • 1 tablespoon chopped fresh mint

How to make this recipe

  1. Light a grill. Brush the eggplant slices with 3 tablespoons of the olive oil and season with salt and pepper. Grill the slices over moderately high heat until softened and lightly charred in spots, about 10 minutes. Let cool slightly, then cut each slice into bite-size pieces.
  2. In a large bowl, whisk the balsamic vinegar and lemon juice with the remaining 3 tablespoons of olive oil and season with salt and pepper. Add the eggplant, cherry tomatoes, arugula, feta cheese and mint; toss gently and serve.
Contributed By Published April 2007

Related Video

More Videos
How a Chef Born in Rural Australia Thinks About Flavor




498883 recipes/grilled-eggplant-salad 2013-12-06 Chris Hanna spring|summer|entertaining|grilling-barbecuing|barbecue-cookout|salads|side-dishes|8|fast|healthy|vegetarian april-2007,Chris Hanna,hanna winery,grilled eggplant salad,japanese eggplant,feta and eggplant salad recipes,grilled-eggplant-salad 498883
Close