Grilled Eggplant Salad

Eggplant salad
I LOVE the smoky flavor grilled eggplant brings to baba ghannouj and baingan bartha, but those dishes can be a little heavy. When I saw this recipe linked on Thirty A Week I was immediately inspired.

I made a few changes based on my preferences and the ingredients that are available here, but this recipe is definitely a keeper! The smokiness from the eggplant is what makes this salad, but the citrus and all the fresh vegetables keep it light and perfect for summer. I added some cubes of tofu that I browned in a nonstick pan to make a light lunch, but grilled chicken breast would work well for that too.

(adapted from Food and Wine)

Dressing:
Juice of 1 lemon
1 tsp lemon zest
3 tbsp soy sauce
2 tbsp brown sugar
2 cloves garlic, minced
1 hot red chili pepper, minced

Whisk together dressing ingredients and set aside.

Salad:
2-3 Japanese eggplants (about 1 1/2 lbs total)
2 carrots, julienned
1 1/2 cups cherry tomatoes, halved
1 English cucumber (cut in half lengthwise, scrape out the soft middle part and slice thinly)
1/4 cup chopped cilantro
3 tbsp toasted sesame seeds
1-2 cubs cubed cooked tofu or chicken (optional)

Put the eggplants on a grill or right on a gas burner and cook until all the skin is charred and the eggplants are very soft.
IMG_7122
Set aside to cool, then scrape off all the charred skin and discard.
Cut into long, thin strips, and discard the seeds. Cut the strips into 1/2″ lengths, and mix with the dressing. Toss with the tofu or chicken, if using
Toss all remaining vegetables (carrots, tomatoes, cucumber, and cilantro) together in a serving bowl, then top with the dressing mixture.
Sprinkle with sesame seeds to serve.

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1 Response to “Grilled Eggplant Salad”


  1. 1 Christine April 4, 2011 at 3:51 pm

    I am growing eggplant for the first time, and have one perking out. I can’t wait til it turns purple and make this receipe.


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