Italian Grilled Eggplant Salad

Tender eggplant slices with sharp grill marks. The flesh is infused with a sharp garlic and vinegar marinade, lifted by fresh herbs.

• Prep time: 15 min
• Cook time: 20 min
• Difficulty: Easy
• Calories: 182
• Protein: 2 g
• Carbs: 6 g
• Fat: 15 g

Ingredients

• 3 piece Eggplant (aubergine) ( sliced lengthwise )
• 2 piece Garlic ( finely minced )
• 4 tbsp Extra virgin olive oil
• 2 tbsp Red wine vinegar
• 0.5 piece Basil ( chopped )
• 0.5 piece Mint ( chopped )
• 2 pinch Fleur de sel
• 1 pinch Black pepper ground

Instructions

1. Vegetable prep

   Slice the eggplants lengthwise about 5mm thick. They must be uniform for even cooking.

2. Grilling

   Heat a grill or pan dry. Place the slices. When the flesh softens and brown marks appear, flip. The skin should become supple.

3. Seasoning

   Mince the garlic very finely. In a dish, layer eggplants, minced garlic, chopped basil, and mint. Drizzle generously with oil and vinegar.

4. Resting

   Let marinate for at least one hour. The eggplants will soak up the oil and vinegar, becoming silky and juicy.

Chef's tips

• Do not salt the eggplants before grilling, or they will release water and won't sear properly.
• If the eggplants seem too dry after cooking, add a drizzle of oil; they should be glossy.

Storage

Store in the refrigerator in an airtight container for up to 3 days. Take out 15 minutes before serving so the oil becomes fluid again.