Recipe courtesy of Food Network Kitchen
Grilled Eggplant Salad
Total:
15 min
Active:
9 min
Level:
Easy
Total:
15 min
Active:
9 min
Level:
Easy

Directions

Cut 2 small eggplants lengthwise into 1/2-inch-thick planks and 2 small red onions into 1-inch wedges. Toss with 1 1/2 tablespoons olive oil and season with salt. Grill over medium-high heat until charred and tender, turning once, 6 minutes. Toss with 1 1/2 tablespoons each red wine vinegar and olive oil, 1/2 cup chopped parsley, some sliced pickled hot cherry peppers, and salt.

Photograph by Andrew Purcell

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