Eggplant Salad

5 from 1 vote

Grilled Eggplant Salad combines tender grilled eggplant, cheese, and breadcrumbs, topped with a herbaceous and garlicky dressing.

Prep Time40

Cook Time10

Marinate Time30

Total Time1 20

Course: Salad, Side Dish

Cuisine: American, Italian

Keyword: Eggplant Salad, Eggplant Salad Recipe, Grilled Eggplant

Servings: servings

Author: Sammy Montgoms

Remove the stems of the eggplant and slice (horizontally) into 1/4 inch slices.
Sammy's tip: the eggplants will shrink slightly when grilled, so don't slice them too thin. You want them to still hold their shape after sliced.
Transfer the eggplant to a large baking tray and lightly season both sides with salt.
Let rest for at least 30 minutes.
Using paper towel, blot the eggplant on both sides, removing as much moisture as you can.
Using a basting brush, brush both sides of the eggplant with olive oil.
In a a large grill pan, grill the eggplants on each side for 2-3 minutes until lightly brown and tender.
Sammy's tip: be sure to grill the eggplants immediately after you brush them with olive oil to avoid the eggplants from absorbing the oil.
Transfer the grilled eggplant to a large serving plate.
Next, prepare the dressing by adding the olive oil to a small saucepan set to low/medium heat.
Add the garlic, fresh basil, fresh mint and red pepper flakes.
Let sauté for 1-2 minutes, just until the garlic becomes fragrant and the herbs wilt.
Spoon the dressing evenly over the grilled eggplant.
Top the eggplants with the parmigiano reggiano, Italian seasoned breadcrumbs, red wine vinegar and a pinch of salt.
Allow the salad to rest at room temperature for at least 30 minutes.
Enjoy with bread.

Notes:
Dressing: balsamic vinegar and white vinegar are great alternatives to red wine vinegar.