There is no doubt that the way we cook the food helps to enhance the flavors of the ingredients, like, in this case, where the Eggplant that is an ingredient present in so many cuisines around the the world is cooked on direct fire to add a delicious smoky flavor that will be combined with the freshness of red tomatoes to make the simplest and most tasty salad to enjoy as a side dish or appetizer.Let's start to cook our Grilled Eggplant Salad !
Eggplant can be cooked in different ways: steamed, grilled, deep-fried, Roasted, stewed, curried, or pickled.
For this salad, we will Grill the eggplants on direct fire on the stove. Until the skin is charred and the flesh becomes soft. This way to cook them will add a more complex flavor, however, you can roast them in the oven too.
What are the Ingredients for this Salad ?
Ingredients for Grilled Eggplant & Tomato Salad
Eggplants
Red Tomatoes
White Vinager
White Onion
Fresh Ground black pepper
Salt
How to Grill the Eggplants to get Smoky flavor?
Eggplants after Grill (removing Flesh & seeds)
Wash and dry the eggplants
With a knife make a few incision around all the eggplant (this will help the steam escape during the cooking process
Place the eggplants on the stove(direct fire) and cook until the skin charred all over (turned if is necessary).
Insert a knife if the flesh is soft and the skin is charred remove from the fire
Let it cool a bit to make it easy to handle.
Step by Step : How to make Grilled Eggplant and Tomato Salad
Grilled Eggplant and Tomato Salad
Gluten Free
Kids Friendly
Eggs Free
Vegetarian
There is no doubt that the way we cook the food helps to enhance the flavors of the ingredients, like, in this case, where the Eggplant that is an ingredient present in so many cuisines around the the world is cooked on direct fire to add a delicious smoky flavor that will be combined with the freshness of red tomatoes to make the simplest and most tasty salad to enjoy as a side dish or appetizer.Let's start to cook our Grilled Eggplant Salad !
With a knife pick the eggplants to allow the steam to escape while they cook.
Place the eggplant on the stove on direct fire. Grill the eggplants until the skin is charred all over. Let them cool before removing the flesh, discard the seed and skin.
Dice the onion into small pieces.
Cut the tomatoes in half, remove the seed and cut in slices.
Dice a few tomato slices and reserve.
Vinaigrette
Mix the white vinegar, sugar, pinch salt, and Pepper.
When the eggplants are completely cool, Combine the eggplant flesh, onion, and tomatoes. Add the vinaigrette and mix well to integrate all the flavors.
To present the salad, place the tomatoes ring around the plate forming a circle, and inside serve the eggplant salad.
Enjoy as a side dish with Fish or simple with crackers as an appetizer.
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