Eggplant Salad

Name: Eggplant Salad
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 Servings
Ingredients: eggplants: 1 1/2 lbs; red bell pepper: 1; cucumber – English: 1/3; red onion – small: 1/4; garlic clove – small: 1/2; tbsp extra virgin olive oil: 3; tbsp lemon juice – fresh: 2; tsp black pepper – freshly ground: 1; tsp salt: 1/2

Features:

Cuisine:

25 mins
Serves 4
Easy

Ingredients

1 1/2 lbs eggplants
1 red bell pepper
1/3 cucumber – English
1/4 red onion – small
1/2 garlic clove – small
3 tbsp extra virgin olive oil
2 tbsp lemon juice – fresh
1 tsp black pepper – freshly ground
1/2 tsp salt

How to Make Eggplant Salad

Preheat a charcoal, gas grill, or broiler.
Roast the eggplants, turning as needed, until the skin is charred on all sides.

Note: The time will vary depending on the cooking method you use.

Note: The eggplant is cooked when it is soft and looks somewhat deflated.

Place the eggplant on a plate to cool.
Trim and seed the red pepper.
Cut pepper into 1/4-inch dice.
Cut the cucumber lengthwise in half.
Scoop out the seeds with a spoon.
Cut into ¼-inch diced pieces.
Peel and finely chop the onion.
Peel and finely chop the garlic.
Let the eggplant cool.
Remove as much of the skin as possible along with any large dark seeds.
Cut the eggplant into 1 in square pieces and place it in a colander in the sink for 5 to 10 minutes to drain excess liquid.
Set aside until needed.
Transfer the eggplant to a serving dish and add the red pepper, cucumber, onion, and garlic.
Stir in the olive oil and lemon juice and season with salt and pepper.

Note: Serve immediately or the salt will draw out too much moister from the vegetables.

Trivia

Eggplant is also known as aubergine.