Grilled Aubergine Tomato Salad Recipes

GRILLED EGGPLANT WITH STRING BEAN AND TOMATO SALAD

Steps:

• Preheat a grill for cooking over medium heat.
• Trim the stem ends off the eggplants and slice each eggplant lengthwise into 4 thick slabs, yielding a total of 8. Season both sides of each eggplant slab with salt and let sit for 30 minutes to draw out moisture.
• Meanwhile, lay out a large sheet of heavy-duty foil or a double layer of regular foil. Put the string beans in the center. Drizzle with olive oil, sprinkle with salt and pepper and toss to coat. Bring the short ends of the foil together and fold twice to seal; fold in the other sides to seal, leaving room for steam. Place the foil packet on the grill, cover and cook until no longer raw but still crisp, 3 to 4 minutes. Open carefully to avoid the hot steam and let cool completely.
• Whisk together the red wine vinegar, 1/4 cup olive oil, 1/2 teaspoon salt and a few grinds of pepper in a large bowl. Add the tomatoes, jalapeno, and cooled string beans. Stir gently and set aside to marinate.
• Whisk together the yogurt, garlic, remaining 1 tablespoon oil, 1/2 teaspoon salt and some pepper in a medium bowl. Set aside.
• Pat each eggplant slab very dry with paper towels. Brush both sides of each slab generously with olive oil. Grill the slabs, covered, flipping halfway through, until the eggplant is soft but still holds its shape, 12 to 15 minutes.
• When ready to serve, add the basil, cucumbers and 1/2 teaspoon salt to the string bean-tomato salad. Drizzle some yogurt sauce over each eggplant slab and top with the salad.

GRILLED AUBERGINE & TOMATO SALAD

Steps:

• Heat a griddle pan. Brush sliced aubergine with olive oil, then grill for 3 mins on each side. Put in a bowl and cover with cling film for 5 mins.
• Meanwhile, mix chopped tomatoes with the garlic clove, red chilli, olive oil and red wine vinegar and allow to stand for 10 mins. Lay the aubergine on a platter, pour over the tomatoes with their juices and finish with basil.

GRILLED MEDITERRANEAN EGGPLANT & TOMATO SALAD

Steps:

• Brush eggplant with 2 tablespoons oil; sprinkle with thyme and oregano. Grill, covered, over medium heat 3-4 minutes on each side or until tender. When cool enough to handle, cut into bite-size pieces., Meanwhile, in a large skillet, heat remaining oil over medium-high heat. Add mushrooms and onion; cook and stir 5-7 minutes or until tender. Add garlic, salt and pepper; cook 1 minute longer. Add wine to pan; cook, stirring to loosen browned bits from pan. Bring to a boil; cook 2-3 minutes or until liquid is almost evaporated. , In a large bowl, combine eggplant, mushroom mixture, tomatoes, parsley and vinegar. Add cheese; toss to combine.

SOBA SALAD WITH GRILLED EGGPLANT AND TOMATO

Steps:

• Preheat grill for direct heat. Sprinkle eggplant slices generously with salt in a bowl. Let stand 30 minutes; rinse and pat dry.
• Liberally brush cut sides of eggplant and both sides of tomato with safflower oil. Grill, turning occasionally, until tender, about 4 minutes a side. Transfer to a cutting board; when cool enough to handle, cut into 1-inch pieces.
• Meanwhile, cook soba noodles in a pot of boiling water until al dente, according to package directions. Drain, then run under cold water. Shake dry.
• Combine eggplant, tomato, soba noodles, scallions, soy sauce, lemon juice, safflower oil, and sesame oil in a bowl. Season with salt. Refrigerate 1 hour. Stir in cilantro just before serving.

GRILLED EGGPLANT WITH TOMATOES, BASIL, AND FETA

Steps:

• Generously season eggplant slices with salt. Place vertically in a colander, overlapping them. Let stand 30 minutes; rinse and pat dry.
• Preheat grill to medium-high. Liberally brush cut sides of eggplant with oil. Grill, turning once, until tender, about 4 minutes a side. Mix tomatoes, pine nuts, feta, red-pepper flakes, and oil; season with salt. Spoon over eggplant; top with basil.

ZUCCHINI-HERB, GRILLED EGGPLANT AND TOMATO SALAD

Steps:

• Blanch zucchini in boiling salted water for 30 seconds. Drain and refresh under cold running water. Drain and pat dry. Toss in a bowl with lemon juice, olive oil, salt, pepper, mint and parsley.
• Heat a grill or broiler. Brush the cut side of the eggplants with oil and sprinkle with salt and pepper. Grill or broil until tender, about 5 to 10 minutes. Place on a platter.
• Toss together the tomatoes, basil, olive oil, salt and pepper. Arrange the mozzarella on a platter and garnish with basil. Place the salad greens, basil and mint in a large bowl and toss with the lemon juice, olive oil, salt and pepper. Pass the dishes separately, letting guests build their own salads.

GRILLED EGGPLANT SALAD

Steps:

• Heat grill to medium high. Prick the eggplant all over with a fork, put in on the grill and close the cover; cook, turning occasionally, until eggplant is very soft and skin is blistered, about 15 minutes.
• When cool enough, scoop out the insides of the eggplant and coarsely chop. Transfer to a bowl and toss with tomatoes, vinegar, salt, oregano and garlic. Stir in oil and parsley; season with pepper and more salt if needed. Garnish with capers if you like them. Serve with warm pita bread.