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Pan-grilled Eggplant and Zucchini Salad

Updated February 23, 2016
(1 Votes)

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Serve at room temperature to allow the flavors to merge.

Good with grilled, broiled, or roast meats.

Leftovers can be used to add "bite" to cold chicken, meat, or cheese sandwiches.

Makes6 servings

Preparation Time15 min

Preparation Time - Text15 mins, plus standing

Cooking Time30 min

Cooking Time - Text30

Cooking Methodgrilling

CostInexpensive

Easy

Total Timeunder 2 hours

Make Ahead RecipeYes

OccasionCasual Dinner Party, Family Get-together, Formal Dinner Party

Recipe Coursevegetable

Dietary Considerationvegetable

Five Ingredients or LessYes

Taste and Texturesavory

Type of Dishsalad, vegetable

Ingredients

  • 2 eggplants, thinly sliced lengthwise
  • Salt and freshly ground black pepper
  • 2 tbsp extra virgin olive oil, plus more for brushing
  • 1 tbsp balsamic vinegar
  • 2 garlic cloves, peeled and chopped
  • 4 small zucchini, trimmed and sliced
  • Mint leaves, to garnish
  • Ridged grill pan

Instructions

Sprinkle the eggplant slices with 2 tsp salt and let stand in a colander for 30 minutes.

Mix together the oil, vinegar, and garlic, and season with salt and pepper.

Preheat a ridged grill pan over high heat. Brush the zucchini with a little olive oil, and season with salt and pepper. Cook the zucchini, turning once, about 3 minutes, until tender. Transfer to a large bowl.

Rinse the eggplants and pat dry with paper towels. Brush the eggplants with olive oil and cook for about 5 minutes, turning once. Transfer to the bowl, add the dressing, and mix. Stir in the mint leaves. Let stand for at least 30 minutes before serving.

4. Rinse the eggplants and pat dry with paper towels. Brush the eggplants with olive oil and cook for about 5 minutes, turning once. Transfer to the bowl, add the dressing, and mix. Stir in the mint leaves. Let stand for at least 30 minutes before serving.

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