Pan-grilled Eggplant and Zucchini Salad
Editor's Note: Are you facing a bounty of zucchini and eggplant? While you might already have plans for this year's harvest, consider adding this recipe for Pan-grilled Eggplant and Zucchini Salad to your plans as well. This recipe will be a delightful addition to your summertime recipes while also making full use of what you have grown or purchased from your farmer's market.
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.
Preparation Time15 min
Cooking Time30 min
Make Ahead RecipeYes
OccasionCasual Dinner Party, Formal Dinner Party
Taste and TextureSavory
Type of DishSalad, Vegetable
- 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
Sprinkle the eggplant slices with 2 teaspoons of 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.
2008 Dorling Kindersley