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Fast & Easy Dinner: Grilled Eggplant Salad

Fast & Easy Dinner: Grilled Eggplant Salad

Although jarred roasted red peppers are readily available in grocery stores, I find the flavor of fresh roasted peppers superior to their supermarket counterparts. During the Summer, take advantage of the grill and char them over the fire. The grill will impart a subtle smokiness that is hard to mimic in mass produced variations. When combined with grilled eggplants, the peppers make a delicious and filling salad.

Packed with plenty of fresh herbs, this vegetarian dish is a wonderful way to use up the bounty of a Summer harvest. To look at the recipe,


Grilled Eggplant Salad

Grilled Eggplant Salad

Grilled Eggplant Salad


  1. 2 red bell peppers
  2. Extra virgin olive oil for brushing
  3. 2 large eggplants, peeled and sliced 3/8-inch thick
  4. 2 tomatoes, seeded and diced
  5. 1/3 cup chopped scallions
  6. 1/2 cup minced fresh parsley
  7. 1/4 cup chopped fresh cilantro
  8. 2 Tbs. chopped fresh mint
  9. 2 large cloves garlic, minced
  10. 1/4 cup freshly squeezed lemon juice, or to taste
  11. Salt and freshly ground black pepper to taste


  1. Prepare medium-hot charcoal fire, or preheat gas grill (or broiler).
  2. Grill whole red peppers, turning occasionally, until completely charred, about 20 minutes. Place in plastic or paper bag to steam 10 minutes to loosen skins. Working over bowl to catch pepper juices, remove skin, seeds and stems, and discard all. Dice peppers, and set aside.
  3. Brush oil onto one side of eggplant slices; place on grill, oiled side down. Cook until tender and grillmarked, 5 to 7 minutes. Oil tops, turn over and grill until tender, another 5 to 7 minutes. Transfer to cutting board, and chop.
  4. Combine eggplant, peppers and juices, tomatoes, scallions, parsley, cilantro, mint and garlic in large salad bowl, and toss to mix. Add lemon juice, and season generously with salt and freshly ground pepper.
  5. Taste and adjust seasonings, adding more lemon juice, salt or pepper as needed. Serve at room temperature.

Serves 6.

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Taadie Taadie 8 years
I am going to try this with green peppers this week. this is awesome.
cotedazur cotedazur 8 years
Just made this recipe and it was delicious! My only critique would be that 1/2 cup of parsley seems excessive (and I'm a big fan of parsley normally); I think next time I'll do more like 1/4.
AmberHoney AmberHoney 8 years
ilanac13, if you love eggplant this does sound so yummy. I'm gonna cheat with the peppers though cause mine aren't ready yet. Can't wait for dinner tonight.
ilanac13 ilanac13 8 years
i'm so excited about this recipe. my mom just picked 2 ripe eggplants from her vegetable garden this week and now i have a few new things to try making with them.
AmberHoney AmberHoney 8 years
I didn't cook that eggplant last night (too hot) and this will do just fine tonight. Thanks a bunch.
suziryder suziryder 8 years
Mm mm mm!! Sound delish. I've never roasted my own peppers, thanks for the tip! And I love that this recipe has a quarter cup of cilantro. Yumm!
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