Grilled Eggplant Salad
Recipe Date:
April 1, 2024
Serving Size:
2
Cook Time:
00:25:00
Difficulty:
Easy
Measurements:
Imperial (US)
Ingredients
- 1 large eggplant
- 1 plum tomato, diced
- 1 1/2 tsps red wine vinegar
- 1/2 tsp kosher salt
- 1/2 tsp chopped oregano
- 2 garlic cloves, finely chopped
- 3 tbsps extra-virgin olive oil
- 3 tbsps chopped parsley
- black pepper, to taste
- capers, for garnish
- pita bread, for serving
Directions
Tasting Notes: We love eggplant with Pinot noir and think the earthy elements of eggplant showcase the bright fruit elements of the Pinot noir.
Serena's Tips: If you don't have oregano, you can substitute marjoram. We like to make let this salad sit at room temperature for a couple of hours so that the flavors meld a little more.
Recipe:
- Website link
- Website address: https://cooking.nytimes.com/recipes/1013779-grilled-eggplant-salad
Recipe courtesy of Melissa Clark for the New York Times. Photo courtesy of Andrew Scrivani for the New York Times.
