Hey everyone, I hope you are having an amazing day today. Today, we’re going to make a distinctive dish, grilled eggplant tomato salad. One of my favorites. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Grilling any vegetable seems to really enhace it's flavor, and in this recipe the eggplant is no exception. This is one of my favorite recipes to make when eggplants and tomatoes are growing overnight in my garden during the heat of summer. To assemble the salad, overlap alternating grilled tomato and eggplant slices on a large platter. Tuck the basil leaves between the slices.
Grilled eggplant tomato salad is one of the most favored of recent trending meals on earth. It is enjoyed by millions every day. It’s simple, it’s quick, it tastes yummy. They’re fine and they look fantastic. Grilled eggplant tomato salad is something which I have loved my entire life.
To begin with this particular recipe, we have to first prepare a few components. You can cook grilled eggplant tomato salad using 11 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Grilled eggplant tomato salad:
- Make ready 1 large tomato
- Prepare 1 large eggplant
- Get As needed Few sprigs of parsley leaves
- Prepare 1/4 cup Parmesan cheese grated
- Make ready 6-7 garlic cloves
- Get 1/2 cup canola oil
- Prepare 1 lime juice
- Get 1 tsp lime zest
- Get 5-6 Tbsp Sherry vinegar
- Make ready as per taste Black pepper powder
- Take as per taste Salt
The mint dressing is flavorful and bright. For catering events, I will sometimes serve this as a vegetarian entree, stacking the eggplant, tomato and halloumi into a five inch tall napoleon, and skewering it. Transfer to a plate and set aside. Drizzle three-fourths of dressing over eggplant.
Instructions to make Grilled eggplant tomato salad:
- Wash and slice the eggplant and tomato and keep in two separate plates.
- 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
- 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
- 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
- Cut the tomatoes and set aside. In a bowl add Sherry vinegar, garlic infused canola oil, salt and pepper and toss well. Set aside
- 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
Transfer to a plate and set aside. Drizzle three-fourths of dressing over eggplant. We're proud to showcase this recipe for Grilled Eggplant & Tomato Salad. Simple to make, lovely to view and easy to love, a miniature tower salad made of eggplants and tomatoes is Chef Ned's newest creation. As beautiful it is to look at it's even better to eat.
So that’s going to wrap this up for this special food grilled eggplant tomato salad recipe. Thank you very much for reading. I’m sure you will make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
