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How to Make Grilled Eggplant Salad

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Taste the exotic flavors of North Africa in a healthy and delicious recipe for grilled eggplant salad. This video shows you how to use your blender to easily combine olive oil, turmeric, cumin, red pepper flakes, lime, garlic, and cilantro to make a flavorful marinade for the salad vegetables. Step-by-step instructions show you how to prepare fresh eggplant, tomatoes, bell peppers, and a jalapeno pepper before they are marinated for 30 minutes to soak up the flavors. See how to grill the marinated vegetables to bring out their sweet, smoky goodness, and how to cut them up for the salad. Serve as a side dish or a dip for bread or crackers. Looking for more ways to enjoy eggplant? Check out these recipes for fresh eggplant.

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Shirley B.

Shirley B.

Grilled Eggplant Salad Video Instruction can be found at http://allrecipes.com/video/124/grilledeggplantsalad/detail.aspxprop24=RD_VideoTipTricks This recipe for eggplant salad uses the exotic flavors of Northern Africa. Marinade: ¼ c extra virgin olive oil 1 t turmeric 1 t ground cumin ½ t red chili flakes ½ c fresh lime juice 8 cloves garlic ½ c cilantro Combine all marinade ingredients in a blender and pulse until blended. Vegetables: 3 lb eggplant, peeled and sliced lengthwise in 1" thick slices 3 Roma tomatoes, halved lengthwise 4 medium peppers of assorted colors, halved and seeded 1 jalapeño pepper, topped, halved, and seeded Toss vegetables with marinade. Allow to sit at least 30 minutes to let the flavors meld. Preheat grill to medium. Cook veggies 4-5 minutes until cooked but not mushy. (May take up to 10 minutes) Chill vegetable, then cut into bite-sized pieces. Place the grilled vegetables on a serving platter, then ga

Ehogg

Ehogg

Grilled Eggplant Salad Video Instruction http://allrecipes.com/video/124/grilled-eggplant-salad/detail.aspx?prop24=RD_VideoTipsTricks MARINADE INGREDIENTS: ¼ CUP OLIVE OIL 1 TSP TURMERIC 1 TSP GROUND CUMIN ½ TSP RED CHILI FLAKES ½ CUP FRESH LINE JUICE 8 CLOVES GARLIC ½ CUP CHOPPED CILANTRO VEGGIES: 3 POUNDS EGGPLANT, PEELED & SLICED LENGHTWISE IN 1” SLICES 3 ROMA TOMATOES, HALVED LENGHTWISE 4 PEPPERS, COLOR OF CHOICE, HALVED AND SEEDED 1 JALEPINO PEPPER, TOPPED, HALVED AND SEEDED DIRECTIONS: 1. COMBINE ALL INGREGIENTS IN A BLENDER AND PULSE UNTIL BLENDED. 2. PEEL 3 POUNDS OF EGGPLANT AND CUT LENGHTWISE INTO 1” SLICES. 3. CUT THREE PLUM TOMATOES LENGHTWISE 4. HALF AND SEED 4 PEPPERS, COLOR OF CHOICE. 5. CUT OFF TOP AND HALF A JALEPINO PEPPER, REMOVE SEEDS. 6. TOSS MARINADE OVER THE VEGGIES AND MARINATE AT LEAST 30 MINUTES. 7. HEAT GRILL TO MEDIUM. 8. COOK VEGGIES 4-5 MINUTES (COOKED BUT NOT MUSHY) I FOUND PEPPERS TAKE AT LEAST 10 MINUT

Mike M.

Mike M.

Great alternative for some of that garden-fresh eggplant. Tip: Bookmark till U have time to sit and write it down. (Add to Favorites)

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