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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 4 |
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This Mediterraniean Salad goes very well with grilled fish. Take care not to over grill the eggplant or it will get to mushy. Ingredients:
1 med - large eggplant, cut lengthwise into 1/2-inch-thick slices |
1 large red onion, cut into'/2-inch-thick slices |
4 roma tomatoes, halved |
1/2 cup extra virgin olive oil |
1/2 cup green greek olives, pitted and chopped |
2 tablespoons capers, drained |
2 tablespoons golden raisins |
2 tablespoons pine nuts, toasted |
3 cloves garlic crushed |
1/4 teaspoon red pepper flakes |
1/4 cup red wine vinegar |
2 teaspoons honey |
1/4 cup finely chopped flat-leaf parsley leaves |
kosher salt & fresh ground back pepper to taste. |
Directions:
1. Heat grill to high. Brush the Eggplant, Onion slices, and Tomatoes with I/4 cup of the Olive Oil and season each vegetable except Eggplant with Salt & Pepper. **
2. Grill the Eggplant until golden brown and just cooked through.(6 - 8 minutes per side.) Grill the Onions until golden brown and just cooked through. (3 - 4 minutes per side) Grill the Tomatoes until charred and slightly soft. (2 minutes per side)
3. Remove the vegetables from the grill and cut into 1/2-inch pieces. Place the vegetables in a medium bowl and add the Olives, Capers, Raisins, and Pine Nuts.
4. Mix together the Garlic, Red Pepper flakes, vinegar, and honey in a small bowl and season with Salt & Pepper. Slowly drizzle in the remaining 1/4 cup Olive Oil and whisk until emulsified.
5. Pour the dressing over the vegetables, add the Parsley, and stir gently to combine. Let the salad sit at room temperature for at least 30 minutes and up to 2 hours before serving.
6. Suggestion: Grill Halibut Filets and Top with Eggplant Salad before serving.
7. ** Salting Eggplant before grilling brings out too much water and retards browning. Grill the Eggplant then season it.
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