A Turkish inspired grilled salad of eggplant and tomato, pepper and onion, a match made in heaven.
Grilled eggplant, tomato and red onion salad
Course: Salads, Turkish, Vegetables, Yom Ha’AtzmautCuisine: Turkish, israeliDifficulty: EasyServings
4
servingsPrep time
15
minutesCooking time
25
minutesA Turkish inspired grilled salad of eggplant and tomato, pepper and onion, a match made in heaven.
INGREDIENTS
4 Italian eggplants
6 medium tomatoes
1 red onion, quartered
3 bell peppers
2 Serrano peppers (optional)
1 lemon, halved
¼ cup olive oil
Bunch fresh basil or oregano leaves
Kosher salt to taste
DIRECTIONS
- Heat grill to medium-high heat. When grill is hot arrange eggplants, tomatoes, onion, peppers, Serrano peppers and lemon on the grill, cover, and grill for 15-20 minutes until eggplant are completely soft to touch and tomatoes are nicely roasted and their skin are partly charred. Rotate vegetables 4 times during grilling. Transfer veggies to tray. Put the peppers and Serrano in a bowl and cover with plastic wrap. let rest for 5 minutes.
- Using your hands, gently peel eggplant, chop with a knife to large pieces and transfer to a large serving bowl. Chop tomatoes with their charred skins and the onions as well and add to the bowl. Peel peppers and Serrano peppers, clean from seeds, slice and transfer to the bowl. You want all the veggies in large chunks. Squeeze lemon on top. Drizzle olive oil, add salt and basil leaves and mix gently. Serve warm.
