Grilled eggplant salad with fresh tomatoes, scallions, capers, and fresh herbs mixed with a little balsamic vinegar is the perfect summer side.
Prep Time30 minutesmins
Cook Time10 minutesmins
Total Time40 minutesmins
Servings: 4servings
Calories: 22kcal
Author: Lucy Brewer
Ingredients
1large eggplant, sliced lengthwise into 1/2-inch thick slices
2large tomatoes, 5 plum tomatoes, or a pint of grape tomatoes, chopped and seeded
2tablespoonschopped fresh basil
3tablespoonschopped fresh parsley
½cupchopped green onion
1cloveminced garlic
1teaspoonlemon zest
2tablespoonsdrained capers
1 ½teaspoonsdried Italian seasoning, divided
2teaspoonsgood quality Balsamic vinegar
2tablespoonsgrated Parmesan cheese
Instructions
Spread eggplant slices on paper towel lined baking sheet. Sprinkle eggplant with kosher salt and 1 teaspoon Italian seasoning. Allow eggplant to sit for about 20 minutes to let some of the moisture seep out.
Preheat grill. Place eggplant slices on grill and grill about 4 minutes per side, until tender and slightly browning.
Combine tomatoes and the rest of the ingredients (except eggplant) in a large mixing bowl and stir until combined.
You can chop the grilled eggplant and mix it into the tomato mixture, or you can place the grilled eggplant slices directly on plates and spoon the tomato mixture on top.
Sprinkle the Parmesan cheese over each serving of eggplant salad.