This easy grilled eggplant salad is the healthy side dish you’ll want to serve all summer long.
Antioxidant-rich veggies get a smoky upgrade in thisGrilled Eggplant Salad.
Combine 1/4 cup oil, 2 teaspoons za’atar and 1 teaspoon lemon zest in a small bowl.
Brush 1 side of eggplant slices with half of the oil mixture; reserve the remaining mixture.
Oil the grill rack (see Tips).
Cut the eggplant into 1/4-inch pieces and transfer to a large bowl.
Coat bell pepper quarters and onion wedges with cooking spray.
Grill, uncovered, until tender and charred, about 5 minutes.
Chop the pepper into 3/4-inch pieces.
Remove and discard onion stem.
Add 3 tablespooons lemon juice and 1/2 teaspoon salt to the reserved oil mixture; whisk to combine.
Drizzle over the vegetables and toss to coat.
Frequently Asked Questions
Absolutely.
If you might, keep the herbs and dressing separate until ready to serve for a fresher result.
For fewer seeds,choose smaller eggplants.
ensure the eggplant is shiny and with a deep purple color, smooth and unblemished with a green stem.
When gently pressed, the flesh should not be mushy or tough.
It should feel springy.
For a light meal, serve it with a basket of pita bread.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
