Grilled Eggplant with Salsa
6 servings
25 minutes
Grilled eggplants with salsa are a true embodiment of Mediterranean cuisine, combining simplicity and vibrant flavors. Grilled until tender, the eggplants acquire a delicate, slightly smoky aroma that is beautifully complemented by the freshness of tomato salsa. The salsa, filled with olives, capers, onions, and aromatic spices, adds zest and richness to the dish. This dish is perfect as an appetizer or a light side for meat and fish. European chefs appreciate it for its versatility and balanced taste, while vegetarians value it for its nutrition and sophistication. Served warm and garnished with oregano sprigs, it delights the eye and awakens the appetite, reminding one of sunny shores and Mediterranean culinary traditions.
1
Cut the tomatoes into quarters and mix with finely chopped celery, onion, olives, capers, oregano, minced garlic, and red pepper. Mix olive oil and vinegar and drizzle over the tomato mixture. Mix well. Season with salt and pepper.
- Cherry tomatoes: 340 g
- Celery stalk: 2 pieces
- Sweet onion: 100 g
- Pitted olives: 5 piece
- Oregano: 2 tablespoons
- Capers: 1 tablespoon
- Garlic: 1 clove
- Red pepper flakes: pinch
- Red wine vinegar: 3 tablespoons
- Olive oil: 1 tablespoon
2
Cut strips of skin from the eggplant lengthwise, at equal distances from each other, and slice into rounds. Brush with olive oil, season with salt and pepper. Place on the grill and cook on both sides until tender, about 8 minutes.
- Eggplant: 1 piece
- Olive oil: 1 tablespoon
3
Place the eggplants on a plate and top with a small amount of salsa. Garnish with oregano sprigs and serve warm.
- Oregano: 2 tablespoons
