Hello everybody, hope you’re having an incredible day today. Today, we’re going to prepare a special dish, grilled eggplant salad. It is one of my favorites food recipes. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.
Grilled eggplant salad is one of the most well liked of current trending foods in the world. It’s easy, it’s fast, it tastes yummy. It is appreciated by millions daily. They’re nice and they look fantastic. Grilled eggplant salad is something that I’ve loved my whole life.
When cool enough, scoop out the insides of the eggplant and coarsely chop. This easy grilled eggplant salad is the healthy side dish you'll want to serve all summer long. The combination of eggplant, cherry tomatoes, red peppers, red onions and fresh herbs makes for a salad that's full of bright flavors and colors.
To get started with this particular recipe, we must prepare a few ingredients. You can cook grilled eggplant salad using 10 ingredients and 9 steps. Here is how you can achieve that.
The ingredients needed to make Grilled eggplant salad:
- Make ready 5 medium eggplants
- Take 1 small onion, finely chopped
- Prepare 3 tablespoons greek yoghurt
- Make ready Homemade mayonnaise
- Get 1 large egg
- Prepare 1 teaspoons lemon juice
- Take 1/2 teaspoons salt
- Prepare 1/2 teaspoons mustard
- Prepare 1 cup canola oil, olive oil, or any other oil
- Make ready Salt and pepper
Grilled eggplant salad, can be simple and easy to make. Thin slices eggplant marinate with olive oil, garlic, salt, crushed pepper and fresh herbs. Grilled and served with a dip and fresh julienne vegetable. You can prepare in different ways, it may be fried or roasted.
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!
But the same way, you must be served along with a dip or sauce. Slice the eggplant lengthwise and brush with olive oil on both sides. Grill for five minutes or more on each side until the slices have turned a nice color and are really soft. Grilled Eggplant and Asparagus Salad Soup Loving Nicole. View Recipe this link opens in a new tab.
So that is going to wrap this up with this exceptional food grilled eggplant salad recipe. Thanks so much for your time. I am sure you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
