Warm grilled eggplant salad with cherry tomatoes and greens
4 servings
15 minutes
Warm grilled eggplant salad with cherry tomatoes and herbs is a harmony of flavors and aromas inspired by sunny Italy. The eggplants, infused with grill smoke, acquire a tender texture and light sweetness that perfectly complements the bright, juicy cherry tomatoes. Capers add tangy notes, while fresh parsley and green onions refresh the dish, giving it a special lightness. Balsamic vinegar and olive oil bind the ingredients into a single flavor symphony. This salad is perfect as a standalone dish on a summer day or as an elegant addition to the main menu.
1
Preheat the grill or barbecue.
2
Slice the eggplants into small rounds and brush with olive oil. Place on the grill and cook for 2 minutes on each side until soft and golden brown. Transfer to a plate.
- Eggplant: 6 pieces
- Olive oil: 0.3 glass
3
Top with halved cherry tomatoes and sprinkle with finely chopped green onions, parsley, capers, and minced garlic.
- Cherry tomatoes: 300 g
- Spring onion: 2 pieces
- Capers: 2 tablespoons
- Chopped parsley: 3 tablespoons
- Garlic: 2 cloves
4
Mix the remaining olive oil with balsamic vinegar and drizzle on top. Season with salt and pepper and gently toss. Serve immediately.
- Olive oil: 0.3 glass
- Balsamic vinegar: 2 tablespoons
- Salt: to taste
- Freshly ground black pepper: to taste
