Grilled Eggplant Salad

Grilled Eggplant Salad Recipe with Feta and Capers

Preparation time: 15 minutes | Cooking time: 10 minutes | Servings: 4

Introduction

Grilled Eggplant Salad is a delicious and healthy dish that is perfect for a light lunch or as a side dish for dinner. The combination of grilled eggplant, fresh tomatoes, feta cheese, and herbs creates a flavorful and satisfying salad that is sure to please your taste buds.

History

Grilled Eggplant Salad has Mediterranean origins, with eggplant being a staple ingredient in many Mediterranean cuisines. The dish is believed to have originated in countries like Greece, Italy, and Turkey, where eggplant is commonly used in cooking. The combination of grilled eggplant with fresh tomatoes and herbs is a classic Mediterranean flavor profile that has been enjoyed for generations.

Ingredients

1 (1 lb (454 g)) eggplant, cut into 0.5 inch-thick slices
cooking spray
2 cups coarsely chopped tomato
0.25 cup (1 oz (28 g)) crumbled feta cheese
2 tbsp chopped fresh basil
1 tbsp red wine vinegar
1 tbsp balsamic vinegar
2 tsp capers
1 tsp extra virgin olive oil
0.25 tsp dried oregano
0.25 tsp freshly ground black pepper
0.13 tsp salt
1 garlic clove, minced

How to prepare

Prepare the grill.
Lightly coat both sides of the eggplant slices with cooking spray.
Place the eggplant on the grill rack coated with cooking spray; grill for 5 minutes on each side or until tender.
Allow the eggplant to cool; then cut each slice into quarters.
In a large bowl, combine the eggplant, tomato, and the remaining ingredients; gently toss.

Variations

Add grilled bell peppers or zucchini for additional flavor and texture.
Substitute goat cheese or mozzarella for the feta cheese for a different taste.
Add olives or sun-dried tomatoes for a Mediterranean twist.

Cooking Tips & Tricks

Make sure to slice the eggplant evenly to ensure even cooking on the grill.

- Be sure to lightly coat the eggplant slices with cooking spray to prevent sticking on the grill.

- Allow the grilled eggplant to cool before cutting it into quarters to prevent it from falling apart.

- Gently toss the ingredients together to ensure that the flavors are evenly distributed throughout the salad.

Serving Suggestions

Grilled Eggplant Salad can be served as a side dish with grilled chicken or fish, or as a light lunch on its own. It pairs well with crusty bread or a side of quinoa for a more filling meal.

Cooking Techniques

Grilling the eggplant adds a smoky flavor to the salad and helps to soften the texture of the eggplant. Be sure to grill the eggplant until it is tender but not mushy.

Ingredient Substitutions

If you don't have fresh basil, you can use dried basil instead. You can also substitute red wine vinegar with white wine vinegar or apple cider vinegar.

Make Ahead Tips

Grilled Eggplant Salad can be made ahead of time and stored in the refrigerator for up to 2 days. Just be sure to let it come to room temperature before serving.

Presentation Ideas

Serve the Grilled Eggplant Salad in a large bowl or on a platter garnished with fresh basil leaves for a beautiful presentation. You can also sprinkle some extra feta cheese on top for added flavor.

Pairing Recommendations

Grilled Eggplant Salad pairs well with a variety of dishes, including grilled meats, seafood, or pasta. It also goes well with a glass of white wine or a refreshing iced tea.

Storage and Reheating Instructions

Store any leftover Grilled Eggplant Salad in an airtight container in the refrigerator for up to 2 days. To reheat, simply microwave the salad for a few seconds or enjoy it cold.

Nutrition Information

Calories per serving

120

Carbohydrates

- Total Carbohydrates: 14g

- Dietary Fiber: 5g

- Sugars: 7g

Fats

- Total Fat: 6g

- Saturated Fat: 2g

- Trans Fat: 0g

Proteins

- Protein: 4g

Vitamins and minerals

Vitamin A: 10% DV

- Vitamin C: 20% DV

- Calcium: 8% DV

- Iron: 6% DV

Alergens

Contains dairy (feta cheese)

Summary

Grilled Eggplant Salad is a low-calorie, high-fiber dish that is rich in vitamins and minerals. It is a healthy and nutritious option for those looking to incorporate more vegetables into their diet.

Summary

Grilled Eggplant Salad is a flavorful and nutritious dish that is perfect for a light meal or as a side dish. With its Mediterranean flavors and healthy ingredients, this salad is sure to become a favorite in your recipe rotation. Enjoy!

How did I get this recipe?

The first time I saw this recipe, I was immediately drawn to it. It was a warm summer day, and I was at a friend's house for a backyard barbecue. As I chatted with the hostess in the kitchen, she pulled out a platter of grilled eggplant salad that she had prepared earlier in the day. The vibrant colors and enticing aroma of the dish caught my attention, and I knew I had to ask for the recipe.

My friend, Maria, was more than happy to share her family recipe with me. She explained that grilled eggplant salad was a popular dish in her Italian heritage, and that she had learned how to make it from her grandmother. As she walked me through the steps of preparing the dish, I couldn't help but marvel at the simplicity and elegance of the recipe.

To start, Maria instructed me to slice the eggplant into thick rounds and brush them with olive oil. She then seasoned them with salt, pepper, and a sprinkle of dried oregano before grilling them until they were tender and slightly charred. As the eggplant cooked, Maria chopped up ripe tomatoes, red onions, and fresh basil to create a vibrant salad dressing.

Once the eggplant was ready, Maria showed me how to layer the grilled slices on a platter and drizzle them with the tangy dressing. The combination of smoky eggplant and zesty tomato salad was a match made in heaven, and I knew I had to add this recipe to my repertoire.

After that fateful day, I made grilled eggplant salad regularly for family gatherings and potluck parties. Each time I prepared the dish, I felt a sense of pride in carrying on Maria's family tradition and sharing it with my loved ones. Over the years, I made a few tweaks to the recipe, adding roasted garlic cloves and crumbled feta cheese for extra flavor. However, the essence of the dish remained the same – a celebration of simple ingredients and bold flavors.

As I continued to make grilled eggplant salad, I began to receive compliments and requests for the recipe from friends and neighbors. Some even suggested that I enter it in a cooking contest or submit it to a food magazine. While I appreciated the recognition, I knew that the true joy of cooking came from sharing the dish with those closest to me.

One summer afternoon, my granddaughter came over to visit and asked if she could help me in the kitchen. I was delighted to have her by my side as we prepared grilled eggplant salad together. As I showed her how to slice the eggplant and season it just right, I couldn't help but think back to the day I first learned the recipe from Maria.

As we sat down to enjoy our meal, my granddaughter took a bite of the grilled eggplant salad and smiled in delight. She told me that it was the best dish she had ever tasted and asked if she could have the recipe to make for her friends. I felt a swell of pride knowing that the tradition of grilled eggplant salad would continue to be passed down through generations.

In that moment, I realized that the true beauty of cooking lies not just in the flavors and aromas of a dish, but in the memories and stories that accompany it. The recipe for grilled eggplant salad had become more than just a collection of ingredients – it was a connection to the past, a celebration of family and friendship, and a reminder of the simple joys of sharing a meal with loved ones.

And so, as I reflect on the many recipes I have learned and shared over the years, I am grateful for the gift of cooking and the moments of joy it has brought into my life. From the first time I saw the recipe for grilled eggplant salad, I knew that it would become a beloved staple in my kitchen – a reminder of the simple pleasures of good food and good company.