Griddled Eggplant Salad

    14 minutes

    This eggplant salad, griddled to perfection and seasoned with balsamic vinegar and garlic, is a wonderful complement to any meal or even by itself as a vegetarian dish.

    1 person made this

    Serves: 3 

    • 3 medium eggplants, sliced
    • coarse sea salt, to taste
    • 3 tablespoons extra virgin olive oil
    • freshly ground black pepper, to taste
    • 4 tablespoons balsamic vinegar
    • 1 clove garlic, minced

    Preparation:7min  ›  Cook:7min  ›  Ready in:14min 

    1. Sprinkle slices of eggplant with sea salt. Let it stand for 10 minutes. Thoroughly rinse slices and pat them dry with paper towel.
    2. Warm a griddle pan over a medium-high heat. Brush both sides of the eggplants with olive oil. Lay out over the griddle pan and cook on both sides until tender, around 3 to 4 minutes on each side. Place them on a serving platter.
    3. Prepare the dressing with leftover olive oil, salt, pepper, balsamic vinegar and minced garlic. Mix well and drizzle on top of the eggplants. Serve warm or allow to cool before serving.

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