Best Grilled Aubergine Tomato Salad Recipes

GRILLED AUBERGINE & TOMATO SALAD

Grilled aubergine & tomato salad image

Throw together a healthy Italian snack of charred aubergine with sweet and spicy basil dressing

Provided by Barney Desmazery

Categories Buffet, Side dish

Time 25m

Yield Serves 6 alone or 10 with other dishes

Number Of Ingredients 7

Ingredients

1 aubergine , thinly sliced
4 vine tomatoes , roughly chopped
1 garlic clove , crushed
1 red chilli , diced
2 tbsp olive oil , plus a little for brushing
2 tbsp red wine vinegar
1 bunch basil ,roughly chopped

Steps:

Heat a griddle pan. Brush sliced aubergine with olive oil, then grill for 3 mins on each side. Put in a bowl and cover with cling film for 5 mins.
Meanwhile, mix chopped tomatoes with the garlic clove, red chilli, olive oil and red wine vinegar and allow to stand for 10 mins. Lay the aubergine on a platter, pour over the tomatoes with their juices and finish with basil.

Nutrition Facts : Calories 75 calories, Fat 6 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 4 grams carbohydrates, Sugar 3 grams sugar, Fiber 3 grams fiber, Protein 1 grams protein

GRILLED EGGPLANT SALAD

Grilled Eggplant Salad image

Here is a deeply flavored salad that can be prepared entirely outdoors, keeping the heat out of the kitchen. Grill a whole fat purple globe eggplant until the skin blisters. Then scrape the soft insides into a bowl and season them with red wine vinegar, garlic, good olive oil and fresh herbs. A few capers on top add a pleasing brininess. Serve it with pita bread, a good rosé and a hunk of feta, and want for nothing more.

Provided by Melissa Clark

Categories quick, weekday, salads and dressings

Time 25m

Yield about 1 1/2 cups

Number Of Ingredients 11

Ingredients

1 large eggplant
1 plum tomato, diced
1 1/2 teaspoons red wine vinegar
1/2 teaspoon kosher salt, more to taste
1/2 teaspoon chopped fresh oregano
2 garlic cloves, finely chopped
3 tablespoons extra virgin olive oil
3 tablespoons chopped parsley
Black pepper, to taste
Capers, for garnish, optional
Grilled pita bread, for serving

Steps:

Heat grill to medium high. Prick the eggplant all over with a fork, put in on the grill and close the cover; cook, turning occasionally, until eggplant is very soft and skin is blistered, about 15 minutes.
When cool enough, scoop out the insides of the eggplant and coarsely chop. Transfer to a bowl and toss with tomatoes, vinegar, salt, oregano and garlic. Stir in oil and parsley; season with pepper and more salt if needed. Garnish with capers if you like them. Serve with warm pita bread.

Nutrition Facts : @context http, Calories 141, UnsaturatedFat 9 grams, Carbohydrate 12 grams, Fat 11 grams, Fiber 6 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 242 milligrams, Sugar 7 grams

FARRO SALAD WITH GRILLED EGGPLANT, TOMATOES AND ONION

Farro Salad with Grilled Eggplant, Tomatoes and Onion image

Provided by Bobby Flay

Categories side-dish

Time 1h35m

Yield 4 servings

Number Of Ingredients 15

Ingredients

1 1/2 cups farro
3 Japanese (baby) eggplants, halved
1 small red onion, peeled, halved, and thickly sliced
Olive oil, for brushing
Salt and freshly ground black pepper
1/2 pint grape tomatoes, washed and sliced in 1/2
1/4 cup chopped fresh dill, plus more for garnish
Sherry Vinaigrette, recipe follows
1 small shallot, finely chopped
1/4 cup sherry vinegar or balsamic vinegar
2 teaspoons Dijon mustard
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 cup chopped fresh dill
1/2 cup olive oil

Steps:

Cook farro in a large pot of boiling salted water until just tender, about 15 minutes. Drain well and place in a large bowl.
Heat grill to high. While the farro is cooking, brush the eggplants and onion slices with oil and season with salt and pepper. Grill for 3 to 4 minutes on each side or until just cooked through. Remove from the grill and cut into 1-inch dice. Add the eggplant and onions to the farro along with the tomatoes and dill. Pour Sherry Vinegar over the farro mixture and stir to combine. Garnish with additional dill. Best served at room temperature.
Whisk together the shallot, vinegar, mustard, salt, pepper, and dill in a small bowl. Slowly whisk in the oil until emulsified.

ZUCCHINI-HERB, GRILLED EGGPLANT AND TOMATO SALAD

Zucchini-Herb, Grilled Eggplant And Tomato Salad image

Provided by Molly O'Neill

Categories weekday, salads and dressings

Time 20m

Yield Six servings

Number Of Ingredients 24

Ingredients

6 medium zucchini, halved lengthwise and cut across into 1/4-inch slices
1 1/2 tablespoons fresh lemon juice
1 1/2 teaspoons olive oil
1 teaspoon kosher salt
Freshly ground pepper to taste
2 tablespoons chopped fresh mint
2 tablespoons chopped fresh parsley
6 baby eggplants, halved lengthwise
4 teaspoons olive oil
3/4 teaspoon kosher salt
Freshly ground pepper to taste
9 large plum tomatoes, cut into large dice
6 tablespoons thinly sliced fresh basil
3 tablespoons olive oil
3/4 teaspoon kosher salt
Freshly ground pepper to taste
1 pound lightly salted fresh mozzarella, cut into 1/4-inch slices, each slice halved
2 tablespoons thinly sliced fresh basil
9 cups salad greens
3/4 cup torn fresh basil
3/4 cup torn fresh mint
2 tablespoons fresh lemon juice
3 tablespoons olive oil
Kosher salt and freshly ground pepper to taste

Steps:

Blanch zucchini in boiling salted water for 30 seconds. Drain and refresh under cold running water. Drain and pat dry. Toss in a bowl with lemon juice, olive oil, salt, pepper, mint and parsley.
Heat a grill or broiler. Brush the cut side of the eggplants with oil and sprinkle with salt and pepper. Grill or broil until tender, about 5 to 10 minutes. Place on a platter.
Toss together the tomatoes, basil, olive oil, salt and pepper. Arrange the mozzarella on a platter and garnish with basil. Place the salad greens, basil and mint in a large bowl and toss with the lemon juice, olive oil, salt and pepper. Pass the dishes separately, letting guests build their own salads.