Charred Eggplant Salad
Servings: 4
Ingredients
- 1 large Italian eggplant*
- Sea salt
- 1 roasted red pepper seeded and diced or 1 cup cherry tomatoes,
- quartered
- ¼ cup kalamata olives chopped or 2 Tablespoons capers, drained
- 2 Tablespoons pine nuts toasted
- a big handful of pita chips or grain-free crackers crumbled (I usually use
- the broken pieces at the bottom of the bag)
- Fresh herbs: a handful of flat-leaf parsley mint, basil or dill, chopped
- Dressing: juice of half a lemon and a generous drizzle of olive oil OR
- lemon-tahini dressing OR a drizzle of pomegranate molasses and olive oil
Instructions
- Place the eggplant directly on a gas burner over medium and char the eggplant on all sides, turning every few minutes until the skin is blackened and the flesh is tender. This will take about 20 minutes. You can also do this on a sheet pan under the broiler, but poke the eggplant a few times with a paring knife and set your oven rack 6 inches from the heat source.
- When the eggplant is charred all over, remove from the heat and place in a bowl and cover it for 15 minutes to continue to soften the eggplant. If the eggplant is charred but still feels really firm, finish it on a baking dish in a 400 degree oven for an extra 10-15 minutes and then cover and let steam at room temp until very soft.
- Transfer the eggplant to a cutting board and take off the stem. Remove the skin and discard. It's easy to peel the charred skin off with your fingers. Do not rinse the eggplant. Chop the eggplant into bite-size pieces and transfer to a serving bowl.
- Season generously with salt. Start with ½ - ¾ teaspoon and black pepper to taste. Add the remaining salad ingredients plus the dressing of your choice. Taste and serve. I like to serve this warm or room temp. If you make it ahead and refrigerate it, allow it to come to room temp before serving.
Notes
*There is a theory that “male” eggplants have fewer seeds. If you think about it, seek out eggplants that have a round circle at the bottom versus a straight line.
To add protein to this dish and make it more substantial, add 1 cup of cooked white beans or chickpeas, or crumble some feta on top.
If you want to use this as a dip, skip the crumbled pita chips and serve chips on the side. Dice up the eggplant finely or mash it a bit.
If you want to use this as a dip, skip the crumbled pita chips and serve chips on the side. Dice up the eggplant finely or mash it a bit.