Grilled Charred Red Onion, Eggplant, and Shishito Pepper Salad Recipe :: The Meatwave

Name: Grilled Charred Red Onion, Eggplant, and Shishito Pepper Salad Recipe :: The Meatwave
Ingredients: 2/3 cup Mexican crema; 2 tablespoons lime juice; 1 tablespoon finely chopped fresh cilantro; 1 teaspoon finely minced garlic (about 1 medium clove); 1 teaspoon soy sauce; 1/2 teaspoon coarsely ground white pepper; 1/4 teaspoon ground cumin; Kosher salt; 1 large red onion, cut into 1/2-inch slices and skewered horizontally so the rings lie flat on the grill; 3 large Chinese or Japanese eggplants, cut into 1-inch slices on a bias; 8 oz shishito peppers; 3 tablespoons extra-virgin olive oil; Freshly ground black pepper; 1/4 cup packed roughly chopped fresh cilantro; 1/4 cup finely sliced scallions

meatwave.com

Fruity shishitos and lightly sweet charred onions form the backbone of the flavor of this salad whose light touch of heat never gets that hot thanks to a tangy and cooling lime-crema dressing.

View full recipe on meatwave.com

Login or Signup to bookmark recipes from your favorite sites, build shopping lists, and create your own recipes. For the cooking instructions, visit the original recipe at meatwave.com.

Share this recipe:

Cooking tools:

Grill
Skewer
Chef's knife
Cutting board
Mixing bowl
Tongs
Spoon
Serving platter

Ingredients

2/3 cup Mexican crema
2 tablespoons lime juice
1 tablespoon finely chopped fresh cilantro
1 teaspoon finely minced garlic (about 1 medium clove)
1 teaspoon soy sauce
1/2 teaspoon coarsely ground white pepper
1/4 teaspoon ground cumin
Kosher salt
1 large red onion, cut into 1/2-inch slices and skewered horizontally so the rings lie flat on the grill
3 large Chinese or Japanese eggplants, cut into 1-inch slices on a bias
8 oz shishito peppers
3 tablespoons extra-virgin olive oil
Freshly ground black pepper
1/4 cup packed roughly chopped fresh cilantro
1/4 cup finely sliced scallions