Turkish-Style Grilled Eggplant Salad
This grilled eggplant salad is made in the Turkish style, with chopped vegetables, herbs, garlic, and lemon for a sumptuous side dish.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.elliekrieger.com.
Cooking tools:
- Grill
- Tongs
- Colander
- Mixing bowl
- Cutting board
- Chef's knife
- Measuring cup
- Measuring spoon
- Paring knife
- Aluminum foil
- Stove
- Pastry brush
Ingredients
- 2 medium globe eggplants (about 14 ounces each)
- 1 clove garlic, minced
- 1/2 teaspoon kosher salt, or more as needed
- 1 large ripe tomato, seeded and chopped
- 1 red bell pepper, seeded and chopped
- 1/3 cup chopped fresh flat-leaf parsley leaves (from 1 medium bunch parsley)
- 1/4 medium red onion, chopped (1/4 cup)
- 2 tablespoons fresh lemon juice, or more as needed
- 1 tablespoon extra-virgin olive oil
- 1/8 teaspoon freshly ground black pepper, or more as needed
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