How to Make Homemade Grilled eggplant salad

Hey everyone, it is Jim, welcome to our recipe page. Today, I’m gonna show you how to prepare a distinctive dish, grilled eggplant salad. One of my favorites food recipes. For mine, I will make it a little bit unique. This will be really delicious.

Here is a deeply flavored salad that can be prepared entirely outdoors, keeping the heat out of the kitchen. Brush the eggplant and red onions with canola oil and arrange on the grill. Grilling eggplant is straightforward, but like with anything else, you have to watch it because there's a fine line between just right and overdone. I hope you decide to try this grilled eggplant salad recipe!

Grilled eggplant salad is one of the most well liked of recent trending foods in the world. It’s easy, it’s fast, it tastes delicious. It is enjoyed by millions daily. Grilled eggplant salad is something which I’ve loved my whole life. They are nice and they look wonderful.

To get started with this recipe, we have to prepare a few components. You can cook grilled eggplant salad using 10 ingredients and 9 steps. Here is how you can achieve that.

The ingredients needed to make Grilled eggplant salad:

1. Prepare 5 medium eggplants
2. Make ready 1 small onion, finely chopped
3. Make ready 3 tablespoons greek yoghurt
4. Take Homemade mayonnaise
5. Make ready 1 large egg
6. Get 1 teaspoons lemon juice
7. Take 1/2 teaspoons salt
8. Take 1/2 teaspoons mustard
9. Take 1 cup canola oil, olive oil, or any other oil
10. Get Salt and pepper

Enjoy exotic northern African flavors in this grilled eggplant and pepper salad. There's no better way to cook eggplant than by grilling it — it becomes slightly crusty outside, meltingly moist inside. This Mediterranean grilled eggplant salad is zesty and delicious! Serve it as a side dish, or as a vegetarian main dish over greens and couscous.

Steps to make Grilled eggplant salad:

1. Grill the eggplants straight on the charcoal for a more intense flavour until they are soft
2. Remove from heat and leave them sit in a covered pot for approximately 15 minutes, until their temperature allows you to peel them easily. Note: the pot has to be lidded as the steam will help you peel the eggplant
3. Once peeled leave them cool completely in a colander so that all the extra water is drained
4. Once cooled chop them util they turn in a paste, you can leave a few pieces bigger for extra texture
5. For the homemade mayonnaise, add all ingredients, except for the oil, only add 1/2 of the oil to start with, in a blender stick bowl. Pulse with the immersion blender a few times to break up the yolk.
6. With the immersion blender running, add the rest of the oil a few tablespoons at a time. Make sure each addition of oil is completely blended before adding the next. The mixture should start to thicken and lighten.
7. For this recipe we will be using only half of the mayonnaise made, the rest can be kept in the fridge in an airtight container and used within a week.
8. In a large bowl mix the eggplant, chopped onion, yoghurt and half of the mayonnaise and incorporate well. Add salt and pepper to taste!
9. Leave in the fridge for at least 2h before consuming! Spread it on a slice of bread or simply use it as a dip, it's all your choice! Either way it is absolutely delicious!

This Mediterranean grilled eggplant salad is zesty and delicious! Serve it as a side dish, or as a vegetarian main dish over greens and couscous. Enjoy the simplicity of our Grilled eggplant salad with fresh tomatoes and capers. Find many delicious and easy side-dish ideas at Chatelaine.com. Grilled Eggplant, Corn and Bread Salad with Tomato-Basil Vinaigrette.

So that is going to wrap it up with this exceptional food grilled eggplant salad recipe. Thank you very much for reading. I am confident that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!