Grilled eggplant salad with hot cherry peppers

Time: 15 min.
Complexity: easily
Servings: 2

Grilled vegetables seem like a complete meal in themselves. But what if you go further and create a summer salad with grilled vegetables? All you need is the right dressing—light, highlighting the flavors of the main ingredients.

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Recipe:

Cut two small eggplants lengthwise into long slices 1-1.5 cm thick. Cut two small onions into 2.5 cm wedges. Season the onions and eggplants with 1.5 tablespoons of olive oil and salt.

Grill, turning, over medium-high heat until the slices are golden brown and tender, about 6 minutes. Remove from the grill and toss with 1.5 tablespoons each red wine vinegar and olive oil, 1/2 cup chopped parsley, a few pickled cherries, and season with salt.