Grilled eggplant salad
Eggplants, bell peppers, tomatoes and onions are grilled, chopped and tossed with homemade sesame soy dressing. Thinly sliced Thai basil completes the dish.
Servings 3 people
Ingredients
- 2 large Asian eggplants split lengthwise
- 2 bell peppers any color but red ones make the salad so much more colorful
- 2 plump and juicy tomatoes
- 1 red onion split into halves
- ¼ cup palm oil
Sesame-soy dressing
- 2 tablespoons rice vinegar
- 2 tablespoons light soy sauce
- 2 tablespoons brown sugar
- ½ teaspoon grated ginger
- 1 teaspoon minced garlic
- ½ teaspoon sesame seed oil
- 1 tablespoon toasted sesame seeds
Instructions
- Split the eggplants lengthwise. Score the cut sides.
- Toss the eggplants, bell peppers, tomatoes and halved onion in oil.
- Grill the eggplants, about three minutes per side.
- Grill the bell peppers, tomatoes and onion halves until the skins are charred.
- While the vegetables cool, make the dressing.
- When the eggplants are cool enough to handle, scoop out the flesh and roughly chop.
- Using a kitchen towel or a paper towel, wipe the bell peppers to remove the skins (or peel off if that’s more convenient for you).
- Cut the peeled bell peppers in half and scrape off the seeds. Dice the grilled bell peppers.
- Peel and roughly chop the red onion.
- Dice the tomatoes.
- In a large bowl, toss the eggplants, bell peppers, onion and tomatoes lightly but thoroughly.
- Drizzle in about three tablespoonfuls of the sesame soy dressing and toss again.
- Serve the grilled eggplant salad with the remaining dressing on the side.
- Optionally, garnish the salad with thinly sliced Thai basil.