Grilled Eggplant Salad With Onion And Cucumber Recipe

* - end trimmed, cut into 3/4" thick slices

** - thinly sliced

Step 1

Lightly brush eggplant slices with oil and put them on a tray.

Step 2

On a barbecue with lid, place grill 5-6" over a solid bed of hot coals (you can hold your hand at grill level only 2-3 seconds). When grill is hot, rub it lightly with a paper towel dipped in salad oil.

Step 3

Lay eggplant slices close together on grill. Cover barbecue, open drafts, and cook until slices are well browned and soft when pressed, 15-20 minutes; turn, as needed, with a wide spatula. Return slices to the tray. If slices are cooked ahead, cover and chill up to a day.

Step 4

In a bowl, cover cucumber and onion slices with ice water. Quickly squeeze slices to briuse lightly, then cover and chill 30 minutes to 1 hour; drain. In bowl, mix cucumber, onion, vinegar, sugar, and 1/2 teaspoon salt. If made ahead, cover and chill up to 4 hours. Coarsely chop eggplant and spoon onto a rimmed platter; top with cucumber and onion mixture. Add salt to taste.

Things You'll Need

  • 2 Small eggplants*
  • 2tb Salad oil (approx)
  • 1 Medium European cucumber**
  • 1 Sm red onion,thinly sliced
  • 1/2c Cider vinegar
  • 2tb Firmly packed brown sugar
  • 1/2ts Salt

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