Eggplant Salad Recipe

Time40m

Serves4

Crushed grilled eggplant, pepper, and onion mixed with garlic, olive oil and house-seasoned

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Ingredients

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1
Grill the Eggplant
Preheat your grill to medium-high heat. Slice the eggplant in half lengthwise and brush the cut sides with olive oil. Place the eggplant cut side down on the grill and cook for about 15-20 minutes, or until the flesh is soft and charred. Remove from the grill and let cool.
2
Prepare the Vegetables
While the eggplant is cooling, chop the red bell pepper and red onion into small pieces. Mince the garlic cloves.
3
Combine Ingredients
Once the eggplant is cool enough to handle, scoop out the flesh and place it in a mixing bowl. Add the chopped bell pepper, onion, minced garlic, olive oil, salt, black pepper, and lemon juice. Mix well until combined.
4
Finish the Salad
Chop the fresh parsley and fold it into the salad. Adjust seasoning to taste, adding more salt, pepper, or lemon juice as desired.
5
Serve
Serve the eggplant salad chilled or at room temperature. Enjoy!