Grilled Eggplant Salad

Total Time:
30 min
Prep:
10 min
Cook:
20 min

Yield:
4 servings
Level:
Easy

Directions
  • Halve 2 eggplants lengthwise and rub the cut sides with 1 smashed garlic clove; brush with olive oil and sprinkle with salt. Grill until charred, 8 minutes per side. Let cool, then chop. Whisk 3 tablespoons plain yogurt, 2 tablespoons olive oil, 1 tablespoon white wine vinegar and 1 grated garlic clove; season with salt and pepper. Toss with the eggplant, 1 cup halved cherry tomatoes and 1/2 cup chopped mixed herbs.

  • Photograph by Charles Masters


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    Grilled Eggplant Salad

    Recipe courtesy of Bobby Flay