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Grilled Eggplant Salad https://www.metro.ca/userfiles/image/recipes/salade-d-aubergines-grillees-10023.jpg PT00M PT00M PT00M
Preheat the BBQ to high heat. When the grill is hot, clean it with a barbecue brush. Place the eggplants on top of the grill and let them cook for about 3 to 4 minutes on each side until the skin gets charred (crusty and black). Transfer the eggplants on a baking sheet and let them cool. With a potato peeler, remove the skins from the eggplants. It is ok to leave a few bits of blackened skin since they will add flavor to the dish. Coarsely or finely chop the eggplant flesh. Reserve. In a bowl, combine the garlic with a pinch of salt and pepper. Make a paste by crushing it with the back of a spoon. Add the eggplants, dill, mint, parsley, green onion and mix well. To the bowl, add 2/3 of the quantity of olive oil, the full amount of lemon juice and all of the vinegar. Mix well, taste and adjust the seasonning is needed. This eggplant salad is meant to be spicy and very tasty. To assemble the salad, simply transfer to a serving bowl and pour the leftover olive oil on top. Serve it with the Greek bread and the lemon wedges.
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2 large purple eggplants or a few more is using japanese eggplants (small and long variety) 1 clove of garlic, peeled and chopped Kosher or coarse sea salt freshly ground black pepper 1 Tbsp. (15 mL) fresh dill, finely chopped 1 Tbsp. (15 mL) fresh mint, finely chopped 1 Tbsp. (15 mL) flat leaf parsley, finely chopped (if not using parsley, simply add more dill and mint) 1 green onion, white and green parts chopped 3 Tbsp. (45 mL) extra virgin olive oil, preferably of Greek origin, and a bit more for the bread 1 Tbsp. (15 mL) lemon juice to taste 1 Tbsp. (15 mL) red wine vinegar 6 slices of Greek bread lemon wedges
Grilled Eggplant Salad

Grilled Eggplant Salad

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4
servings
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Preparation
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COOKING
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Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 2
    large purple eggplants or a few more is using japanese eggplants (small and long variety)
  • 1
    clove of garlic, peeled and chopped
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  • Kosher or coarse sea salt

  • freshly ground black pepper
  • 1 Tbsp.
    (15 mL)
    fresh dill, finely chopped
  • 1 Tbsp.
    (15 mL)
    fresh mint, finely chopped
  • 1 Tbsp.
    (15 mL)
    flat leaf parsley, finely chopped (if not using parsley, simply add more dill and mint)
  • 1
    green onion, white and green parts chopped
  • 3 Tbsp.
    (45 mL)
    extra virgin olive oil, preferably of Greek origin, and a bit more for the bread
  • 1 Tbsp.
    (15 mL)
    lemon juice to taste
  • 1 Tbsp.
    (15 mL)
    red wine vinegar
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  • 6
    slices of Greek bread
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  • lemon wedges
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Imprimer ma sélection

Preparation

Preheat the BBQ to high heat.

When the grill is hot, clean it with a barbecue brush.

Place the eggplants on top of the grill and let them cook for about 3 to 4 minutes on each side until the skin gets charred (crusty and black).

Transfer the eggplants on a baking sheet and let them cool.

With a potato peeler, remove the skins from the eggplants.

It is ok to leave a few bits of blackened skin since they will add flavor to the dish.

Coarsely or finely chop the eggplant flesh. Reserve.

In a bowl, combine the garlic with a pinch of salt and pepper.

Make a paste by crushing it with the back of a spoon.

Add the eggplants, dill, mint, parsley, green onion and mix well.

To the bowl, add 2/3 of the quantity of olive oil, the full amount of lemon juice and all of the vinegar.

Mix well, taste and adjust the seasonning is needed.

This eggplant salad is meant to be spicy and very tasty.

To assemble the salad, simply transfer to a serving bowl and pour the leftover olive oil on top.

Serve it with the Greek bread and the lemon wedges.

Source : Zeste

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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