Grilled Marinated Eggplant Salad
2 servings
20 minutes
Grilled eggplant salad with marinated eggplants is a gastronomic symphony of Mediterranean flavors, where tender, slightly smoky slices of eggplant combine with a refreshing lemon marinade. This recipe originated in Europe, where grilling is not just a cooking method but an art form. Cheese adds creaminess to the dish while pine nuts provide a refined nutty note. Salad leaves add freshness and lightness. This salad is perfect as a light appetizer or an exquisite side dish to the main course. It not only delights with its taste but also harmonizes with the warm atmosphere of friendly gatherings, complementing a glass of good white wine or refreshing lemonade.
1
Wash the eggplant and slice it into rounds. Salt and let it sit for 15 minutes. Then rinse with cold water and dry with paper towels. Fry the eggplants on a grill pan.
- Eggplant: 1 piece
- Salt: to taste
2
Prepare a marinade from olive oil, lemon juice, zest, and spices. Pour it over the eggplants. Marinate for 20-30 minutes.
- Olive oil: 3 tablespoons
- Lemon juice: 2 tablespoons
- Ground black pepper: to taste
- Dried rosemary: pinch
- Dried basil: pinch
- Garlic powder: pinch
- Pink peppercorns: 5 piece
3
Cut the hard cheese into thin slices.
- Hard cheese: 30 g
4
Place salad greens and pickled eggplants on the plate. Sprinkle with cheese and pine nuts.
- Mixed salad leaves: 2 bunchs
- Eggplant: 1 piece
- Hard cheese: 30 g
- Pine nuts: 2 tablespoons
5
You can use the marinade from the eggplants as a dressing.
- Olive oil: 3 tablespoons
- Lemon juice: 2 tablespoons
- Ground black pepper: to taste
- Dried rosemary: pinch
- Dried basil: pinch
- Garlic powder: pinch
- Pink peppercorns: 5 piece
