Spicy grilled eggplant salad
Try this delectable spicy grilled eggplant salad for a burst of flavors. Charred eggplant paired with zesty spices creates a tantalizing dish perfect for any meal.
Ingredients:
- 4 eggplants, cut into wedges
- 2 tablespoons grated garlic
- 1 large onion, chopped into half rings (yellow or red onion can be used)
- 1 hot pepper, cut into rings
- 1/2 teaspoon chili powder
- 1 teaspoon paprika powder
- 3 tablespoons white wine vinegar
- A little olive oil
- Salt to taste
- Basil for serving
Instructions:
- Place the eggplant in a large bowl and drizzle with olive oil, toss gently to ensure each piece is coated. An alternative method is to use a basting brush to lightly oil each individual slice of eggplant directly on the grill (this reduces the amount of oil used).
- Grill the eggplant until it is tender, then move it to a spacious bowl and add minced garlic, chopped onion, and sliced hot peppers. It's crucial to complete this step while the eggplant is still warm.
- Next, sprinkle in the seasonings and vinegar, mix thoroughly, and allow the mixture to cool down completely.
- Transfer the salad to an airtight container, place it in the fridge, and let it soak for a minimum of 1 hour (though overnight chilling yields the best results).
- Before serving, adorn with fresh basil leaves or other preferred herbs like cilantro or parsley.
Summary:
- Calories: 966 kcal
- Fat: 38 g
- Protein: 26 g
- Carbs: 155 g
- Potassium: 5548 mg
- Magnesium: 346 mg