Easiest Way to Prepare Favorite Light Grilled Eggplant Salad
Hello everybody, it's John, welcome to my recipe site. Today, I'm gonna show you how to prepare a distinctive dish, Steps to Prepare Homemade Light Grilled Eggplant Salad. It is one of my favorites. This time, I will make it a bit tasty. This will be really delicious.
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Many things affect the quality of taste from Light Grilled Eggplant Salad, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Light Grilled Eggplant Salad delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Light Grilled Eggplant Salad is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Light Grilled Eggplant Salad estimated approx 15 mins.
To begin with this particular recipe, we must first prepare a few components. You can have Light Grilled Eggplant Salad using 8 ingredients and 6 steps. Here is how you can achieve it.
Ingredients and spices that need to be Get to make Light Grilled Eggplant Salad:
- 2 large eggplants
- 2 large tomatoes, cut into small cubes
- 1/2 bunch parsley, minced
- 1 medium onion, cut into small cubes
- 4 tablespoons lemon juice
- 2 tablespoons olive oil
- 5 mint leaves, for decoration
- salt
Instructions to make Light Grilled Eggplant Salad
- Poke a fork into the eggplants several times to create holes in them to prevent them from exploding upon roasting. Then grill the eggplants on the stove top or in the oven. Turn frequently until all sides are grilled and eggplants are soft.
- Remove the blackened outer skin of the eggplants and discard it. Then transfer the pulp into a bowl.
- Mix the lemon juice, the oil and the salt then pour over the eggplants pulp and mix well.
- Arrange the eggplants in the middle of a serving plate ; and place the cubed tomatoes and onions around them forming a border.
- Sprinkle the minced parsley over the eggplants and garnish with the mint leaves.
- Serve cold.
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