Grilled Eggplant Salad

From Food Network Magazine

Grilled Eggplant Salad
Print Recipe
Grilled Eggplant Salad
Print Recipe
Ingredients
Dressing
Servings:
Instructions
  1. Cut eggplant lengthwise into 1/2 inch thick planks and onions into 1 inch wedges. Toss with 1 1/2 Tbsp olive oil and season with salt.
  2. Grill over medium-high heat until charred and tender, turning once, 6 minutes.
  3. Toss with red wine vinegar and olive oil, chopped parsley, sliced pickled hot cherry peppers and salt.
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