Italian Grilled Eggplant and Tomato Salad
4 servings
15 minutes
Italian salad of grilled eggplant and tomatoes is the embodiment of Mediterranean cuisine, rich in aromas and flavors. Grilled eggplants infused with smoky aroma combine with sweet cherry tomatoes, tangy capers, and fresh herbs. The balance of flavors is highlighted by balsamic vinegar and olive oil, creating a harmonious union of richness and freshness. This salad is perfect as a standalone dish or a side for meat and fish. Its history roots back to the traditions of Italian peasants who valued simplicity and naturalness of ingredients. It can be served warm or at room temperature, allowing the flavors to fully unfold. The dish is ideal for a summer dinner when you crave something light yet flavorful.
1
Preheat the grill or barbecue.
2
Slice the eggplants into thin rounds and brush with olive oil. Place on the grill and brush with oil again. Grill for about 2 minutes on each side until soft and golden brown. Transfer to a plate and break into small pieces. Place in a serving dish.
- Eggplants: 6 pieces
- Olive oil: 0.3 glass
3
Top with halved cherry tomatoes, chopped green onions, capers, minced garlic, and parsley.
- Cherry tomatoes: 300 g
- Green onions: 2 pieces
- Capers: 2 tablespoons
- Garlic: 2 cloves
- Chopped parsley: 3 tablespoons
4
Mix the remaining olive oil with balsamic vinegar and drizzle over the salad. Season with salt and pepper. Gently toss without breaking the eggplants. Serve warm or at room temperature.
- Olive oil: 0.3 glass
- Balsamic vinegar: 2 tablespoons
- Sea salt: to taste
- Freshly ground black pepper: to taste