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Oct 20, 2017
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Intelligent Content For The Food Fascinated
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SERVING SAINT LOUIS SINCE 1999
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Recipe: Grilled Eggplant Salad

August 3rd 03:08pm, 2017

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I recently discovered that seared eggplant serves as a phenomenal blank canvas for a grilled salad – a dish I usually dismiss as a trendy waste of produce. But this warm, delightful Mediterranean-style salad loaded with soft feta and drizzled with a tangy lemon-garlic yogurt dressing is more than enough to make me a believer (at least for one night).

Perfect for summer grilling, this warm-weather friendly salad pairs especially well with grilled Italian sausages or a big slab of barbecue pork and a bottle of richest, full-bodied red wine you can get your paws on.

Like many salads, the key to success in this dish is timing. Soaking the eggplant slices too long or grilling them even a few minutes more than the recommended time will result in an overcooked pile of goo. Have all the ingredients prepped before lighting the grill and plan plating, dressing and serving it immediately while the eggplant is still warm and relatively firm.

 

Grilled Eggplant Salad
3 to 4 servings

8 oz. plain Greek yogurt
Juice of ½ lemon
3 garlic cloves, minced
½ tsp. kosher salt
½ tsp. freshly ground black pepper
1 large eggplant
40 cherry tomatoes
Olive oil, for greasing
½ cup chopped basil leaves
3 oz. crumbled feta

• In a medium mixing bowl, stir together the yogurt, lemon juice, garlic, salt and pepper. Refrigerate until ready to use.
• Fill a large bowl with lightly salted water. Cut the eggplant lengthwise into ¾-inch slices and submerge them in the water. Brine 20 to 30 minutes.
• Thread the tomatoes on metal or wood skewers.
• Prepare a charcoal or gas grill for high, direct heat.
• Lightly spray or brush olive oil on the grill grate. Grill the eggplant slices and tomato skewers over direct heat 6 minutes, turning once halfway through.
• Divide the eggplant slices among the serving plates. Top each with grilled tomatoes, then drizzle with the yogurt dressing and garnish with the basil and feta. Serve immediately.

Matt Berkley is a longtime contributor to Sauce Magazine. 

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