Charred Eggplant Salad
TIME/SERVINGS
Total: 1 hr 15 mins
Active: 15 mins
Makes: 2 to 4 servings
From: Nopa , by Adapted from Laurence Jossel
San Francisco’s Nopa is everything a great neighborhood restaurant should be: tasty food, friendly service, and a laid-back attitude. Of our favorite dishes, and there are many, this smoky vegetarian salad really stands out.
Game plan: If you don’t have an outdoor grill you can also roast the eggplant. Heat the oven to 375°F. Prick the eggplant with a fork on all sides to allow steam to escape. Place on a baking sheet lined with parchment paper and bake for 35 minutes or until it is soft and collapsed, then proceed with the recipe.
- 2 large eggplants
- 1/4 medium red onion, thinly sliced
- 1 tablespoons red wine vinegar
- 1 tablespoon plus 1 teaspoon kosher salt
- 2 medium tomatoes, sliced
- 1/4 cup olive oil
- 1/4 cup freshly squeezed lemon juice
- 6 basil leaves, finely chopped
- 6 mint leaves, finely chopped
- 1 scallion, thinly sliced
- 1 tablespoon Italian parsley, finely chopped
- 1 medium garlic clove, minced to a paste
- 1 teaspoon coarsely ground black pepper
- Heat a charcoal or gas grill to medium-high heat (375°F). Add the whole eggplant and allow skin to char all over, turning every 5 minutes. After about 30 minutes, the eggplant will collapse. Remove to a colander and allow to cool.
- Combine red onion, 1 teaspoon kosher salt, and vinegar in a medium bowl. Allow to marinate at least 5 minutes.
- Once the eggplant is cool, scoop flesh from charred skin and coarsely chop. Combine eggplant with marinated onions and remaining ingredients. Mix together gently and season well with additional salt and freshly ground black pepper to taste.
- Serve at room temperature with grilled pita or baguette toasts.
This recipe, while from a trusted source, may not have been tested by the CHOW food team.
COMMENTS | ADD YOUR OWN
its summertime, grill the eggplant on the bbq for more char, i'd substitute a bit of white wine or sherry instead of the vinegar and add a liberal shake of cumin.
JMHO
This salad is just like the Romanian Eggplant Salad that my grandmother always used to make. If you can't grill the eggplant on the bbq outside, be prepared for a smokey, smelly kitchen, but the salad is so wonderful tasting that it is worth it.
Make this burmese style by adding turmeric and shaved dried shrimp to the dressing. oh and don't forget a splash of fish sauce.
I enjoyed the salad, especially since it was made from fresh from the garden ingredients. While it was a substantial salad, I found it was a little too rich with oil.... I couldn't figure out what to eat with it besides cheese and crackers and a lovely glass of wine. It really needs the perfect complement to heighten and balance it. Any simple ideas? I'm a vegetarian who eats fish and eggs.
Eggplant is just awesome, love it roasted...do you think this recipe would work to include the peel? I hate not using it...like if I chopped up or slice the eggplant, unpeeled, and roasted in oven with a little olive oil, s & p?
Sure. You might want to use Japanese eggplant because the skin is thinner.
This sounds like you could use it over room temperature pasta for a great dinner. I think I'll try that.
Because you are charring the skin you DO NOT want to use it! It is basically burnt, but lends a smoky flavor to the eggplant flesh.