Hey everyone, hope you are having an amazing day today. Today, we’re going to prepare a special dish, grilled eggplant salad. One of my favorites food recipes. This time, I will make it a bit tasty. This is gonna smell and look delicious.
Easy Grilled Eggplant Salad with tomatoes, fresh herbs, garlic, lemon zest, and green onions. This eggplant salad is a great side dish for your favorite grilled meats! This eggplant salad recipe is just what you need to perk up your summer staples like Broiled Shrimp or Garlic Crusted Chicken. Brush the eggplant and red onions with canola oil and arrange on the grill.
Grilled eggplant salad is one of the most popular of current trending foods on earth. It is appreciated by millions daily. It is simple, it is fast, it tastes delicious. Grilled eggplant salad is something that I’ve loved my whole life. They are fine and they look fantastic.
To get started with this recipe, we must prepare a few ingredients. You can have grilled eggplant salad using 10 ingredients and 9 steps. Here is how you can achieve it.
The ingredients needed to make Grilled eggplant salad:
- Take 5 medium eggplants
- Take 1 small onion, finely chopped
- Get 3 tablespoons greek yoghurt
- Make ready Homemade mayonnaise
- Take 1 large egg
- Take 1 teaspoons lemon juice
- Get 1/2 teaspoons salt
- Get 1/2 teaspoons mustard
- Make ready 1 cup canola oil, olive oil, or any other oil
- Get Salt and pepper
This salad is incredibly healthy and absolutely delicious. 🥗 It is great as a compliment for your grilled meat or fish. This salad will be loved by vegetarians. How to cook a vegetarian salad? Here you will find the answer.
Steps to make Grilled eggplant salad:
- Grill the eggplants straight on the charcoal for a more intense flavour until they are soft
- Remove from heat and leave them sit in a covered pot for approximately 15 minutes, until their temperature allows you to peel them easily. Note: the pot has to be lidded as the steam will help you peel the eggplant
- Once peeled leave them cool completely in a colander so that all the extra water is drained
- Once cooled chop them util they turn in a paste, you can leave a few pieces bigger for extra texture
- For the homemade mayonnaise, add all ingredients, except for the oil, only add 1/2 of the oil to start with, in a blender stick bowl. Pulse with the immersion blender a few times to break up the yolk.
- With the immersion blender running, add the rest of the oil a few tablespoons at a time. Make sure each addition of oil is completely blended before adding the next. The mixture should start to thicken and lighten.
- For this recipe we will be using only half of the mayonnaise made, the rest can be kept in the fridge in an airtight container and used within a week.
- In a large bowl mix the eggplant, chopped onion, yoghurt and half of the mayonnaise and incorporate well. Add salt and pepper to taste!
- Leave in the fridge for at least 2h before consuming! Spread it on a slice of bread or simply use it as a dip, it's all your choice! Either way it is absolutely delicious!
How to cook a vegetarian salad? Here you will find the answer. Assemble the salad by combining the lettuce, tomatoes, cucumber, spring onion and feta in a large bowl. Break the pita bread into rough chunks then add to the salad along with the grilled eggplant. Pour over the dressing, toss and sprinkle with sumac then serve.
So that is going to wrap it up for this special food grilled eggplant salad recipe. Thank you very much for reading. I’m confident that you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
