Grilled Eggplant Salad

Votes: 2

Time: 30 min.
Complexity: easily
Servings: 4

To sear eggplant, use slightly more coals, so you'll be left with glowing, hot embers at the end of the barbecue. Grill the eggplant for the specified time, but no longer, to preserve its vitamins. This grilling method is ideal for making salads. Firstly, they absorb much less oil than pan-frying, and therefore don't overpower the salad. Secondly, grilled eggplants acquire a delicious smoky flavor. Toss them with cherry tomatoes and herbs, and drizzle them with a fragrant garlicky dressing made from unsweetened yogurt, olive oil, and vinegar, which also adds a light, creamy flavor.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

2 eggplants
1 cup cherry tomatoes, halved
2 tbsp. l. chives, chopped
2 tbsp. chopped dill
2 tbsp. l. parsley, chopped
3 tablespoons of yogurt

Ingredient Substitution Suggestions

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Recipes with similar ingredients: eggplants, cherry tomatoes, green onions, parsley, garlic, wine vinegar, yogurt

Cooking the dish according to the recipe:

Cut 2 eggplants in half lengthwise and rub the cut sides with one crushed garlic clove. Brush with olive oil and season with salt. Grill for 8 minutes on each side until lightly charred. Cool, then chop the eggplants.
Whisk together 3 tablespoons unsweetened yogurt, 2 tablespoons olive oil, 1 tablespoon white wine vinegar, and 1 grated garlic clove. Season with salt and pepper. Pour the dressing over the eggplant and toss to combine. Add 1 cup halved cherry tomatoes and 1/2 cup chopped herbs.

Categories:

recipe / Healthy eating / Dishes rich in fiber / Healthy grilled dishes / Backyard Recipes / Summer dishes / Grill, barbecue / Grilled vegetables and fruits / Salads / Vegetable salads / Food Network - recipes