Grilled Eggplant Salad

1 Rating
Recipe courtesy ofFood Network Kitchen

Total: 15 min Prep: 9 min Cook: 6 min

Level: Easy



  • 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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From:Food Network Magazine

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1 Rating

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. See All Reviews Post Review

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