Recipe courtesy Food Network Magazine
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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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Photo: Grilled Eggplant Salad Recipe
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By patvaug
on August 11, 2012
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I really liked this side dish as it is! My 10 y/o nephew who is very picky even asked for seconds. I might top it with sesame salt to serve with an Asian dish or I might toss in some grilled chicken or fish to make it an entree the next time I make it.
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