Grilled Eggplant Salad Recipe
So, you're not a big fan of eggplant? Or is it that you've just never had it prepared and cooked properly? After all, eggplant is a finicky fruit that needs plenty of preparation and love to taste exceptional on the dinner plate. Overcook it and you're destined for a tough and tasteless sponge. Under cook and you'll end up with a mushy watery mess. Unfortunately, a lot of people formulate their opinions on eggplant that has fallen under one of these two dismal categories. Trust me though, it doesn't have to be that way! To bring my point home, I'll be sharing one of my favorite recipes for grilled eggplant salad. Prepped properly and grilled to perfection, you're perception of eggplant is bound to change!
- 2 Medium Eggplants
- 1/2 Pint Grape Tomatoes
- 1/2 Yellow Onion
- 1 Jalapeno
- 1 Clove Garlic
- 1 TBS Mayonaise or Sour Cream
- Handful Fresh Mint Leaves*
- Salt and Pepper
* If fresh mint leaves cannot be obtained, substitute fresh Dill or Basil. The recipe works well with a variety of herbs, so don't fret over not having mint leaves.
- Slice eggplant into 3/4 inch thick rounds.
- Arrange eggplant slices on a platter and generously salt each side. Allow to sit salted for 30 minutes.
- In the meantime, mince your jalapeno pepper and garlic clove. Dice your onion and add to a large bowl with the pepper and garlic.
- Rough chop your herbs of choice and add them to the bowl along with your tablespoon of mayo/sour cream. Stir the mixture well, then allow to marinate in the refrigerator.
- By this time, your eggplant should be getting near ready to finish. Since they've been sitting salted for the last half hour, they should have lost a good bit of water. This is desired!
- Rinse off the eggplant slices under cool water then pat dry.
- Set your grill to high heat and allow it to warm up for a few minutes. To grill your eggplant, brush one side liberally with vegetable oil and season with salt & pepper. Place the seasoned side down on the grill and repeat with the seasoning, brushing each eggplant slice with some more oil, salt and pepper.
- Grill the eggplant slices until well developed grill marks form. This normally takes 5 minutes per side.
- Cool the eggplant slices to room temperature. Chop up into cubes and add to the salad mixture you already started.
- The salad may be eaten at this time, or left to incorporate in the fridge for another couple hours.
Final Word - The Perfect Eggplant Appetizer
While this cold eggplant salad is great for eating by itself, I much prefer the dish as an appetizer. Through my trials, I've found that fresh homemade tortillas are the perfect mate for this salad. Just serve it as a dip and allow guests to enjoy it by spooning some onto a tortilla. This grilled eggplant salad recipe makes for quite the unique and impressionable spread! All in all, I hope you've come away from this grilled eggplant recipe with a rejuvenated outlook on these large, globed and purple fruits. Enjoy!