Description
A bold and refreshing Mediterranean-style salad made with smoky grilled eggplant, ripe tomatoes, and a vibrant garlic-herb vinaigrette. This dish works beautifully as a side or a light standalone meal.
Ingredients
2 medium eggplants
2 large ripe tomatoes
1 small red onion
2 cloves garlic, minced
2 tablespoons chopped fresh parsley
1 tablespoon chopped fresh dill
3 tablespoons extra virgin olive oil
1 tablespoon lemon juice (or white wine vinegar)
Salt, to taste
Black pepper, to taste
Instructions
- Slice the eggplants into rounds or long strips. Lightly salt and set aside for 20–30 minutes to draw out bitterness. Pat dry.
- Grill or roast eggplant until golden and tender. For grilling: cook 4–5 mins per side. For roasting: bake at 400°F for 25–30 mins.
- Dice tomatoes and finely chop red onion. Place in a large bowl.
- In a small bowl, whisk olive oil, lemon juice, garlic, salt, and pepper.
- Cut cooked eggplant into bite-sized pieces and add to the bowl with tomatoes and onion.
- Pour dressing over the salad and toss gently.
- Fold in parsley and dill. Let sit for at least 15 minutes before serving.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Appetizers