How to Make Perfect Grilled eggplant tomato salad

Grilled eggplant tomato salad. Meanwhile, in a medium bowl, whisk. When cool enough to handle, cut into bite-size pieces. Brush the eggplant slices on both sides with the olive oil and season with salt and pepper.

Combine tomatoes and the rest of the ingredients (except eggplant) in a large mixing bowl and stir until combined. The combination of eggplant, cherry tomatoes, red peppers, red onions and fresh herbs makes for a salad that's full of bright flavors and colors. Serve it with grilled chicken or fish or as part of a vegetarian mezze platter with dips like hummus and pita bread. You can cook Grilled eggplant tomato salad using 11 ingredients and 6 steps. Here is how you cook it.

Ingredients of Grilled eggplant tomato salad

1. Prepare 1 of large tomato.
2. Prepare 1 of large eggplant.
3. It's As needed of Few sprigs of parsley leaves.
4. You need 1/4 cup of Parmesan cheese grated.
5. Prepare 6-7 of garlic cloves.
6. Prepare 1/2 cup of canola oil.
7. It's 1 of lime juice.
8. You need 1 tsp of lime zest.
9. Prepare 5-6 Tbsp of Sherry vinegar.
10. You need as per taste of Black pepper powder.
11. It's as per taste of Salt.

Eggplant, Tomato and Red Onion Salad pairs beautifully with peppery arugula. We had some leftovers so I chopped the eggplant the next night and served it along with the tomatoes and onion over arugula. The peppery arugula was a nice base for the sweet grilled vegetables. While the eggplant is broiling, finely chop the tomatoes and place them into a medium size mixing bowl.

Grilled eggplant tomato salad instructions

1. Wash and slice the eggplant and tomato and keep in two separate plates..
2. For vinaigrette in a bowl add grated Parmesan cheese, lime zest, roughly chopped parsley leaves,lime juice and black pepper powder and salt. Set aside.
3. In a pan heat canola oil and add whole garlic cloves. Keep in medium heat and let the garlic brown but not burn. Set aside for further usage.
4. Set the grill pan on medium flame and add 1 Tbsp canola oil, add the cut eggplants and drizzle with black pepper powder and salt and grill. Each side would take 3-4 mins. Set aside.
5. Cut the tomatoes and set aside. In a bowl add Sherry vinegar, garlic infused canola oil, salt and pepper and toss well. Set aside.
6. For plating place washed baby spinach, place a tomato slice, a grilled eggplant and build it up. Drizzle the Parmesan cheese on top, Sherry vinegar dressing, roasted brown garlic and enjoy a healthy salad.

Finely chop the green onions and put the garlic cloves through a press or mince them by hand and place in the bowl with tomatoes. Remove the capers from the jar with a slotted spoon, so that they drain. Eggplant Salad or Ensaladang Talong is a simple Filipino Salad composed of grilled eggplant, tomatoes, and onions. This is eaten as a side dish and is best if partnered with grilled dishes such as inihaw na baboy or grilled pork belly. It can also be eaten along with fried dishes.