Grilled Eggplant And Tomato Salad Recipe

I absolutely love this recipe because it’s the perfect harmony of smoky grilled eggplant and juicy tomatoes, creating a symphony of flavors in every bite. Plus, the balsamic vinaigrette and crumbled feta add a tangy and creamy touch that makes it feel like a little gourmet escape on a weekday!

The Grilled Eggplant and Tomato Salad has vibrant flavors that I adore. It really lets the nutrient-rich eggplant and the juicy tomatoes take center stage.

And the mincing and mixing of the fragrant (and not so fragrant, in the case of eggplant) ingredients make this dish a fresh, heart-healthy meal. That’s not to say any single ingredient listed below can stand to be grilled without a second thought.

Each has its culinary demands and rewards. When you embrace the demanding (yet delicious) nature of these five ingredients, what you get is something special.

Ingredients

Eggplant:
High in fiber; advances digestive health; extremely low in calories; cardioprotective.

Tomatoes:
Rich in vitamin C; superb antioxidants; enhances dermal health.

Olive Oil:
Comprises healthful lipids; buttresses cardiovascular well-being; amplifies taste.

Feta Cheese:
Delivers protein and calcium; adds smooth consistency; umami flavor.

Basil Leaves:
Flavorful and fresh; enhances immunity; possesses anti-inflammatory properties.

Ingredient Quantities

• 1 large eggplant, sliced into 1/2-inch rounds
• 2 large tomatoes, cut into wedges
• 3 tablespoons olive oil, divided
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1 tablespoon balsamic vinegar
• 1 garlic clove, minced
• 1/4 cup fresh basil leaves, torn
• 1/4 cup crumbled feta cheese

Instructions

1. Set your grill to medium-high heat.

2. Both sides of the eggplant slices should be brushed with 2 tablespoons of olive oil, and they should be seasoned with 1/2 teaspoon salt and 1/4 teaspoon black pepper.

3. Position the eggplant sections on the grill and cook for about 4-5 minutes on each side, or until they have good grill marks and are tender.

4. While grilling the eggplant, put the tomato wedges in a large bowl.

5. Whisk together in a small bowl the remaining 1 tablespoon of olive oil, balsamic vinegar, minced garlic, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.

6. In the bowl containing the tomatoes, combine grilled eggplant slices.

7. Drizzle the dressing over the eggplant and tomatoes, and softly mix to integrate.

8. Toss lightly to distribute the torn basil leaves that have been added.

9. To a platter or bowl for serving, transfer the salad.

10. Crumble feta cheese on top and serve at once. Enjoy the salad of eggplant and fresh tomatoes!

Equipment Needed

1. Grill
2. Grill brush
3. Basting brush
4. Measuring spoons
5. Large bowl
6. Small bowl
7. Whisk
8. Serving platter or bowl
9. Knife
10. Cutting board

FAQ

• Can I use a different cheese instead of feta?Absolutely, you can swap feta for either goat cheese or mozzarella to create a different taste profile.
• Can I grill the eggplant on a stovetop instead of a grill?Certainly, utilize a grill pan on the stovetop, ensuring that you first lightly oil the pan.
• Is there a need to peel the eggplant before grilling?No, the skin helps maintain the integrity of the slices while they are on the grill and contributes texture and nutritional value.
• How long should I grill the eggplant slices?Grill every slice for 3-4 minutes on each side until tender and lightly charred.
• Can I make this salad ahead of time?Indeed, it is most delicious when freshly prepared. If the situation dictates, you can make the elements several hours ahead and combine them just before you serve.

• Can I add other vegetables to this salad?Absolutely! Zucchini cooked on the grill or bell peppers roasted until tender would complement the dish very well.

Substitutions and Variations

Eggplant: Use zucchini or portobello mushrooms for a different texture and flavor.
Tomatoes: For a sweeter taste, use cherry tomatoes or roasted red peppers.
Olive oil: Replace it with avocado oil or sunflower oil as an alternative.
Balsamic vinegar: Substitute red wine vinegar or apple cider vinegar for an effect that is almost identical.
Goat cheese or ricotta salata could serve as a creamy substitute for feta cheese.

Pro Tips

1. Salting the Eggplant Before grilling, sprinkle the eggplant slices with salt and let them sit for about 15-20 minutes. This will help draw out excess moisture and bitterness, resulting in a more flavorful and tender grilled eggplant.

2. Even Grilling To ensure even grilling, make sure your eggplant slices are all uniformly cut. This helps them cook at the same rate, preventing any pieces from becoming overcooked or undercooked.

3. Vinegar Variation Experiment with other types of vinegar like red wine vinegar or apple cider vinegar for a different flavor profile in the dressing.

4. Serving Suggestion For an added crunch, sprinkle some toasted pine nuts or walnuts on top before serving. It adds a nice texture contrast to the creamy feta and soft vegetables.

5. Herb Infusion Consider incorporating other fresh herbs such as oregano or thyme along with the basil to enhance the aromatic quality of the salad, complementing the eggplant and tomatoes beautifully.