Israeli Eggplant Salad
Our Israeli Eggplant Salad recipe is made with fresh eggplant, red onion, pepper, and lemon juice. Visit Kingsford's website to view the full recipe.
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.kingsford.com.
Cooking tools:
- Grill
- Long-handled tongs
- Mason jar
- Pastry brush
- Cutting board
- Chef's knife
- Mixing bowl
- Whisk
- Serving bowl
- Measuring cup
- Measuring spoon
- Paper towel
Ingredients
- 1/2 cup chopped fresh parsley
- 1 globe eggplant, cut into 1-inch thick slices
- 1 large red onion, cut into rounds
- 1 large red pepper, halved and seeded
- 3 tbsp. olive oil
- kosher salt
- ground black pepper
- 1 small English cucumber, cut into large dice
- 1 lb. ripe tomatoes, cut into large dice
- 3 tbsp. lemon juice
- 1 tsp. Dijon mustard
- 1/2 cup olive oil
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