Grilled Eggplant Salad
Grilling eggplant as the base to vegetarian dinner’s is a new favorite of mine this summer. It’s also turned into one of my favorite vegetables to pair with some grilled meat. Basically – I’m on an eggplant kick! The key to making sure you aren’t left with some bland and chewy eggplant when you take it off the grill is to quickly cook it on high to insure a char.
The other week when we were in Chicago, I made a similar grilled eggplant salad that was only topped with some red onions and feta. It was good, but I felt like it was missing something. After some thinking, I realized it was missing the acid component – the tomatoes. So with a few tweaks like using the grilled eggplant as the base to the tomato salad with red wine vinegar, red onion and feta was the key. The only extra step to this recipe versus the other one is slicing some tomatoes. That one little step took this from an ok/afterthought salad to a really good one!
I’ve found throughout the years that’s it’s usually the case – acid that is! It’s the missing component to a lot of mediocre recipes. Keep that in mind next time you are thinking something is just, meh.
Greek Grilled Eggplant and Tomato Salad
- 1 large eggplant
- 2 tomatoes
- 1/2 red onion
- 2 ounces feta cheese
- 1 tablespoon red wine vinegar
- 2 tablespoons olive oil
- 1 tablespoon freshly chopped basil or mint
- Kosher salt
- Get the grill going to high heat.
- While it's heating, slice the eggplant somewhat thick. Maybe 1/2 an inch. Brush with some of the olive oil and sprinkle with salt. Place on the grill. You want to grill about 4-5 minutes on each side.
- While the eggplant is grilling, make the tomato salad. Quarter the tomatoes. Optional to remove the seeds or not. Then thinly slice the red onion. Toss with red wine vinegar, olive oil, feta cheese, a pinch of salt. If using fresh herbs, this is the time to add them.
- Once the eggplant is charred and still al dente, remove from the grill and top with the tomato salad.