Grilled Eggplant Salad
Date: Aug. 15th, 2019 - 1:00 PM
Ingredients
¼ cup olive oil
2 teaspoons za’atar. This is a mix of thyme, sumac, salt, sesame seeds and sometimes other herbs. Look for it in the bulk-spice section of natural-foods stores, in specialty-foods stores, in the spice section of some grocery stores or online.
1 teaspoon lemon zest, plus 3 tablespoons lemon juice (from 1 lemon), divided
1 medium eggplant (about 1 pound), cut into ½-inch-thick slices
1 medium red bell pepper, stemmed, seeded and quartered lengthwise
½ medium red onion, peeled and cut into 1-inch wedges through the root
Cooking spray
1 cup halved cherry tomatoes
¾ cup coarsely chopped fresh flat-leaf parsley
¼ cup thinly sliced scallions
¼ cup coarsely chopped fresh mint
½ teaspoon salt
Preparation
- Preheat a grill to medium-high.
- Combine oil, za’atar and 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). Grill the eggplant, uncovered, turning often, until tender and grill marks appear on both sides, about 5 minutes total. Cut the eggplant into ¼-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 peppers into ¾-inch pieces. Remove and discard onion stem. Add the peppers, onions, tomatoes, parsley, scallions and mint to the bowl with the eggplant.
- Add lemon juice and salt to the reserved oil mixture; whisk to combine. Drizzle over the vegetables and toss to coat.
