Here is a deeply flavored salad that can be prepared entirely outdoors, keeping the heat out of the kitchen. Grill a whole fat purple globe eggplant until the skin blisters. Then scrape the soft insides into a bowl and season them with red wine vinegar, garlic, good olive oil and fresh herbs. A few capers on top add a pleasing brininess. Serve it with pita bread, a good rosé and a hunk of feta, and want for nothing more.
Ingredients
- 1 large eggplant
- 1 plum tomato, diced
- 1 ½ teaspoons red wine vinegar
- ½ teaspoon kosher salt, more to taste
- ½ teaspoon chopped fresh oregano
- 2 garlic cloves, finely chopped
- 3 tablespoons extra virgin olive oil
- 3 tablespoons chopped parsley
- Black pepper, to taste
- Capers, for garnish, optional
- Grilled pita bread, for serving
- Nutritional Information
Nutritional analysis per serving (2 servings)
281 calories; 21 grams fat; 2 grams saturated fat; 14 grams monounsaturated fat; 2 grams polyunsaturated fat; 23 grams carbohydrates; 11 grams dietary fiber; 13 grams sugars; 4 grams protein; 594 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
about 1 1/2 cups
Preparation
- Heat grill to medium high. Prick the eggplant all over with a fork, put in on the grill and close the cover; cook, turning occasionally, until eggplant is very soft and skin is blistered, about 15 minutes.
- When cool enough, scoop out the insides of the eggplant and coarsely chop. Transfer to a bowl and toss with tomatoes, vinegar, salt, oregano and garlic. Stir in oil and parsley; season with pepper and more salt if needed. Garnish with capers if you like them. Serve with warm pita bread.
25 minutes
Dining and Cooking