Grilled Eggplant Salad

Total Time:
15 min
Prep:
9 min
Cook:
6 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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    This recipe is featured in:

    Cookout Sides & Salads