A Word From The Cook
“Grilled Eggplant Salad is a classic Greek delight. It's simple, fresh, and bright. If you like eggplant, you'll love this! Enjoy Grilled Eggplant Salad when you make it at home, or when you take a trip to Greece with Convertible Caravans. It's one of several recipes from our Greek Inspired Menu.”
6-8 Salad or Appetizer Servings
- 3 Fresh eggplants
- 1 Green chile pepper
- 2 Red, yellow, or orange bell peppers (or 6 sweet mini peppers)
- 5 Roma tomatoes
- 3 Cloves garlic
- 3-5 Tablespoons Extra Virgin Olive Oil
- 1-2 Tablespoons Balsamic Vinegar
- 1/2 Cup roughly chopped parsley
- Salt and pepper to taste
Step 1 – Grill or Roast Eggplant and Bell Peppers
Preheat oven or grill to 450 degrees.
Slice off bottom and top of eggplant. Cut the eggplant into round slices 1/4 inch thick.
Coat eggplant disks generously with olive oil, and lightly salt and pepper both sides.
Place onto hot grill or onto a foil lined baking sheet and cook until soft, but not mushy.
Follow same procedure with bell peppers. Be sure to wash, and remove white seeds and membrane from inside of the pepper, and cut into 1/2 inch wide slices.
Turn multiple times during grilling or roasting to ensure even cooking.
Remove from oven when softened, but still slightly firm (not mushy).
Step 2 – Chop Vegetables
While eggplant and peppers cook, chop garlic and green chile pepper finely.
Clean and slice tomatoes into 1/8 inch disks.
Roughly chop parsley.
Step 3 – Layer, Season, and Serve
In a medium bowl, layer eggplant, bell pepper, garlic, tomatoes, chile pepper, and parsley.
Drizzle olive oil and balsamic.
Add a pinch each of salt and pepper.
Toss gently with tongs to coat, and distribute garlic, chiles, oil, vinegar, salt and pepper evenly over vegetables.
Serve on individual salad plates garnished with a bit more parsley.