We started using our barbecue grill a couple of weeks ago. Who wouldn’t with the hot and nice weather we are having here in Vancouver? We grilled our favorites: Filipino pork barbecue and Korean barbecue ribs. In the past, I would also grill some eggplant and make Filipino eggplant salad. The tangy mixture of eggplant, tomato and onions is my favorite side dish to have with pork barbecue. Last time, I tried this new grilled eggplant salad recipe that uses balsamic vinegar to flavor the sliced eggplant right after they were grilled. The flavored eggplant were further marinated in a mixture of parsley, capers, garlic, oregano pepper flakes and olive oil for at least 2 hours. The result was tender and tasty grilled eggplant that I enjoyed with the rest of the barbecued meat.
GRILLED EGGPLANT SALAD
GRILLED EGGPLANT SALAD
PREP TIME
5 mins
COOK TIME
10 mins
TOTAL TIME
15 mins
Serves: 4 servings
5 mins
COOK TIME
10 mins
TOTAL TIME
15 mins
Serves: 4 servings
INGREDIENTS½ cup chopped flat-leaf parsley
2 tbsp capers, drained
2 cloves of garlic, peeled and sliced
½ tsp dried oregano
¼ tsp red pepper flakes
¼ cup extra virgin olive oil
5 Japanese eggplants or 1 large eggplant, peeled and sliced about ⅓" thick
3 tbsp balsamic vinegar
Kosher salt and freshly ground black pepper
INSTRUCTIONSPreheat an outdoor charcoal or gas grill. Alternately, heat a grill pan until smoking hot.
In a large bowl, combine together parsley, capers, garlic, oregano and red pepper flakes. Stir in the olive oil; season with salt and pepper. Set aside.
Place eggplant slices on the grill without overcrowding them. Cook the eggplants for 3 to 6 minutes and then turn them over. Cook for another 3 minutes or until eggplants are soft.
Dip each grilled eggplant slice into the balsamic vinegar and then transfer to a plate. Continue grilling and dipping the eggplant until all the slices are cooked and seasoned.
Spoon 2 tablespoons of the parsley mixture onto a platter and spread it out evenly. Arrange half of the grilled eggplant on the mixture in a single layer and then sprinkle more of the mixture on top of the slices. Place a second layer of eggplant on top and spread the remaining parsley on it. Cover with plastic wrap and refrigerate for at least 2 hours refrigerate for longer. Serve at room temperature.
NOTES
Recipe source: marcussamuelson.com
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2 tbsp capers, drained
2 cloves of garlic, peeled and sliced
½ tsp dried oregano
¼ tsp red pepper flakes
¼ cup extra virgin olive oil
5 Japanese eggplants or 1 large eggplant, peeled and sliced about ⅓" thick
3 tbsp balsamic vinegar
Kosher salt and freshly ground black pepper
INSTRUCTIONSPreheat an outdoor charcoal or gas grill. Alternately, heat a grill pan until smoking hot.
In a large bowl, combine together parsley, capers, garlic, oregano and red pepper flakes. Stir in the olive oil; season with salt and pepper. Set aside.
Place eggplant slices on the grill without overcrowding them. Cook the eggplants for 3 to 6 minutes and then turn them over. Cook for another 3 minutes or until eggplants are soft.
Dip each grilled eggplant slice into the balsamic vinegar and then transfer to a plate. Continue grilling and dipping the eggplant until all the slices are cooked and seasoned.
Spoon 2 tablespoons of the parsley mixture onto a platter and spread it out evenly. Arrange half of the grilled eggplant on the mixture in a single layer and then sprinkle more of the mixture on top of the slices. Place a second layer of eggplant on top and spread the remaining parsley on it. Cover with plastic wrap and refrigerate for at least 2 hours refrigerate for longer. Serve at room temperature.
NOTES
Recipe source: marcussamuelson.com
Sharing is caring!
Source link from : https://salu-salo.com/grilled-eggplant-salad/
