Grilled Eggplant with Roasted Pepper Salad
I’ve adapted this recipe from one given to me recently by my friend Suzanne. It is a fabulous way to enjoy eggplant! She suggests purposely making extra of the grilled eggplant slices, then freezing them for a late autumn or winter treat; just thaw, warm, and make the salad topping at the last minute. I’ve got some in my freezer already!
¼ c. balsamic vinegar
1½ Tbsp. tamari (or soy sauce)
2 large cloves garlic, minced or pressed
3 Tbsp. olive oil
Salt and pepper
1 large eggplant
1 green, red, orange, or yellow bell pepper
⅓ c. crumbled feta cheese
¼ c. Kalamata olives, pitted and sliced
1 Tbsp. snipped fresh oregano (or 1 tsp. dried)
Balsamic vinegar, optional
Croutons or pita bread
Whisk together the ¼ c. balsamic vinegar, tamari, garlic, olive oil; season with salt and pepper. Set aside.
Cut the eggplant lengthwise into 4”-5” square or rectangle slices, about ½” – ¾” thick. Lay the slices, single layer, in a large baking dish or rimmed baking sheet, and drizzle with the marinade. Turn and brush to make sure all slices are well covered on both sides. Marinate for 15-30 minutes, turning slices 2-3 times.
Meantime, grill or roast the bell pepper. Here is a link to a very good tutorial on several bell pepper roasting methods:
Don’t skip the steaming step, as it really helps to remove the peel.
Cool the roasted pepper, and cut into bite-sized pieces, about ½”.
Grill (or broil) the eggplant about 3 minutes on each side, or until firm-tender (not too soft).
Reserve the marinade- do not discard! This will become your salad dressing.
In a bowl, toss together the peppers, feta, olives, oregano, and reserved eggplant marinade.
Season with a dash of salt and pepper.
To serve, place the roasted eggplant on a serving platter or individual plates. Top with the bell pepper salad, drizzle with a wee bit of balsamic, (if desired), and garnish with large croutons or toasted/grilled pita bread wedges.
Recipe created or adapted by Liz Talley, Urban Graze
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