Hello everybody, hope you’re having an incredible day today. Today, I will show you a way to prepare a special dish, grilled eggplant salad. One of my favorites food recipes. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.
Grilled eggplant salad is one of the most well liked of recent trending meals on earth. It’s enjoyed by millions every day. It’s simple, it is fast, it tastes delicious. Grilled eggplant salad is something that I have loved my whole life. They are fine and they look wonderful.
Here is a deeply flavored salad that can be prepared entirely outdoors, keeping the heat out of the kitchen. This is a fresh & summery vegan Lebanese-style eggplant salad that's easy to prepare and makes a great addition to any BBQ and seafood dishes. Grilled Eggplant Salad with Tomatos & Mint Dressing- a delicious, easy salad full of summer flavor.
To begin with this recipe, we must first prepare a few ingredients. You can have grilled eggplant salad using 10 ingredients and 9 steps. Here is how you cook that.
The ingredients needed to make Grilled eggplant salad:
- Take 5 medium eggplants
- Take 1 small onion, finely chopped
- Take 3 tablespoons greek yoghurt
- Make ready Homemade mayonnaise
- Prepare 1 large egg
- Prepare 1 teaspoons lemon juice
- Prepare 1/2 teaspoons salt
- Make ready 1/2 teaspoons mustard
- Get 1 cup canola oil, olive oil, or any other oil
- Get Salt and pepper
This recipe for Eggplant Salad (which I serve as an appetizer) comes from one of my favorite books, HONEY FROM. Grilling eggplant is straightforward, but like with anything else, you have to watch it because there's a fine line between just right and overdone. I hope you decide to try this grilled eggplant salad recipe! There's no better way to cook eggplant than by grilling it — it becomes slightly crusty outside, meltingly moist inside.
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!
I love this Grilled Eggplant Salad with fresh cherry tomatoes and Feta cheese and a dressing with I loved this Grilled Eggplant, Grape Tomato, and Feta Salad. However, if I can't possibly talk you into. Brush eggplant with olive oil before grilling. I also roasted the garlic on the grill. Enjoy the simplicity of our Grilled eggplant salad with fresh tomatoes and capers.
So that’s going to wrap this up for this exceptional food grilled eggplant salad recipe. Thanks so much for your time. I am confident that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
