Easy Grilled Eggplant Salad
It’s a quick summer dish, ready in minutes, perfect for breakfast, lunch, or dinner. Plus, it’s vegan and low-calorie, making it a healthy choice for any meal. Made with grilled eggplant, peppers, tomatoes, red onion and parsley, it’s a salad winner.
It’s a quick summer dish, ready in minutes, perfect for breakfast, lunch, or dinner. Plus, it’s vegan and low-calorie, making it a healthy choice for any meal.
It’s a salad winner made with grilled eggplant, peppers, tomatoes, red onion, and parsley.
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📕Ingredients:
- 4 eggplants, grilled and chopped
- 1 yellow pepper, diced
- 2-3 tomatoes, diced
- 1 medium red onion, diced
- 1 small bunch parsley, chopped
- 2-3 tbsp lemon juice
- Salt and pepper to taste
- 3-4 tbsp olive oil
📕Instructions:
Place each eggplant directly on the grill or flame. Turn them occasionally until soft, but be careful not to overcook. Once grilled, transfer the eggplants to a bowl, sprinkle with salt, and cover with a towel. Let them cool.
After cooling, peel off the skin and trim the ends. Place the eggplants in a colander to drain excess liquid. When ready, chop the eggplants on a cutting board using a knife or an eggplant chopper.
Mix the diced yellow pepper, tomatoes, red onion, and chopped parsley in a large bowl with the chopped eggplant.
Add lemon juice, salt, pepper, and olive oil over the vegetables.
Gently toss until all the ingredients are well-coated.
Let the salad sit for 15-20 minutes to enhance the flavours.
Serve the eggplant salad with toasted bread or freshly baked bread.
This eggplant salad serves 4 and is a delicious and healthy addition to any meal.
