Reviews

Add Rating & Review

Back to Roasted Eggplant Salad

All Reviews for Roasted Eggplant Salad

  • of Reviews

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest

Gallery

Roasted Eggplant Salad

                              Credit: 
                              GENTL & HYERS

Recipe Summary

Yield: Makes 2 1/2 cups

Ingredients

Ingredient Checklist

4 medium eggplants (about 4 pounds)

1 tablespoon white-wine vinegar

2 tablespoons fresh lemon juice

2 tablespoons extra-virgin olive oil

2 tablespoons vegetable oil

4 tablespoons minced red onion

2 medium garlic cloves, minced

1 teaspoon sugar

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

1 teaspoon minced fresh mint, for garnish

1 teaspoon minced fresh flat-leaf parsley, for garnish

Gallery

Roasted Eggplant Salad

                              Credit: 
                              GENTL & HYERS

Recipe Summary

Yield: Makes 2 1/2 cups

Roasted Eggplant Salad

                              Credit: 
                              GENTL & HYERS

Roasted Eggplant Salad

                              Credit: 
                              GENTL & HYERS

Roasted Eggplant Salad

Recipe Summary

Yield: Makes 2 1/2 cups

Recipe Summary

Yield: Makes 2 1/2 cups

Yield: Makes 2 1/2 cups

Makes 2 1/2 cups

Ingredients

Ingredients

  • 4 medium eggplants (about 4 pounds)
  • 1 tablespoon white-wine vinegar
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons vegetable oil
  • 4 tablespoons minced red onion
  • 2 medium garlic cloves, minced
  • 1 teaspoon sugar
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 teaspoon minced fresh mint, for garnish
  • 1 teaspoon minced fresh flat-leaf parsley, for garnish

Directions

Heat broiler. Prick eggplants several times with the tip of a knife. Broil 3 to 4 inches from heat, turning occasionally, until soft and charred all over, about 30 minutes. When cool enough to handle, remove skin. Place eggplants in a colander set over a bowl; let drain for at least 30 minutes.

Halve eggplants lengthwise; discard seeds. Chop flesh finely, and place in a bowl.

Combine vinegar, lemon juice, olive and vegetable oils, onion, garlic, sugar, salt, and pepper. Add to eggplant; mix to combine. Serve at room temperature sprinkled with chopped mint and parsley.

Reviews

Add Rating & Review

Reviews

Add Rating & Review

Add Rating & Review

All Reviews for Roasted Eggplant Salad

  • of Reviews

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest

All Reviews for Roasted Eggplant Salad

  • of Reviews

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest