Italian Grilled Eggplant Salad
35 min
total
4
people
182
calories per serving
Ingredients
4 people
- 3 pcEggplant (aubergine) (sliced lengthwise)
- 2 pcGarlic (finely minced)
- 4 tbspExtra virgin olive oil
- 2 tbspRed wine vinegar
- 0.5 pcBasil (chopped)
- 0.5 pcMint (chopped)
- 2 pinchFleur de sel
- 1 pinchBlack pepper ground
Method
Tender eggplant slices with sharp grill marks. The flesh is infused with a sharp garlic and vinegar marinade, lifted by fresh herbs.
- 1
Slice the eggplants lengthwise about 5mm thick. They must be uniform for even cooking.
- 2
Heat a grill or pan dry. Place the slices. When the flesh softens and brown marks appear, flip. The skin should become supple.
- 3
Mince the garlic very finely. In a dish, layer eggplants, minced garlic, chopped basil, and mint. Drizzle generously with oil and vinegar.
- 4
Let marinate for at least one hour. The eggplants will soak up the oil and vinegar, becoming silky and juicy.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
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.
4.5
19 reviews
Rate this recipe:
