Charred Eggplant Salad Recipe with Peppers and Olives

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Charred eggplant, roasted red pepper, olives and capers combine with fresh herbs and seasoning to create this delicious salad. When cooked on the grill, the whole vegetable deflates, a sure sign that the flesh inside is tender and cooked through. The trick to removing the skin from bell pepper and eggplant is to put them in a covered bowl or a rolled up brown paper bag. The vegetables will steam, which helps loosen the skin for easy peeling. You can char the eggplant, bell pepper and garlic on the grill or under the grill.


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Charred eggplant salad

  • 1 head garlic, ⅓ inch cut high
  • 8 Japanese eggplants (about 3 pounds)
  • 1 large red bell pepper
  • ½ cup Kalamata olives, pitted and chopped
  • 3 Tb. extra virgin olive oil
  • 2 tbsp. balsamic vinegar
  • 2 tbsp. capers, rinsed and coarsely chopped
  • 2 tbsp. chopped fresh cilantro
  • 2 tbsp. chopped fresh mint
  • 1 to 2 tbsp. fresh lime juice
  • 1 C. cumin seeds, roasted and ground
  • Kosher salt and freshly ground black pepper, to taste
  1. Preheat grill to medium heat.
  2. Place garlic on a sheet of foil; wrap in foil. Place the garlic, eggplant and bell pepper on the grill. Grill, turning occasionally, until bell pepper and eggplant are tender, charred all over and eggplant has deflated, about 15 minutes for bell pepper and 25 minutes for eggplant and eggplant. garlic. Alternatively, the vegetables can be cooked under the broiler.
  3. Place eggplant and bell pepper in a large bowl and cover with plastic wrap, or transfer to a large paper bag and roll the top to seal. Let stand 10 minutes. Carefully peel the charred skins; coarsely chop the flesh.
  4. Carefully open foil around garlic; squeeze the cloves out of the skin and into a medium bowl. Mash the garlic into a puree with a fork. Add eggplant, bell pepper, olives, olive oil, vinegar, capers, coriander, mint, lime juice and ground cumin. Season to taste with salt and black pepper.
  • calories 130
  • Carbohydrate content 19 grams
  • Cholesterol content 0mg
  • fat content 6g
  • fiber content 7g
  • protein content 3g
  • Saturated fat content 1g
  • Sodium content 190mg
  • sugar content 0g
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