10829 Charred Eggplant Salad 1 hr 15 mins 15 mins 2 to 4 servings Fri Jun 05 10:12:00 -0700 2009 Mon Aug 31 16:02:26 -0700 2009 Easy Cal-Med Licensed http://www.chow.com/recipes/10829 Mon, 31 Aug 2009 23:02:26 GMT Grilled eggplant teams up with red onions and sweet tomatoes Grilled eggplant teams up with red onions and sweet tomatoes. San Francisco’s Nopa is everything a great neighborhood restaurant should be: friendly, laid-back, with tasty food. 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 eggplants with a fork on all sides to allow steam to escape. Place them on a baking sheet lined with parchment paper and bake for 35 minutes or until they’re soft and collapsed, then proceed with the recipe.

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  • Heat a charcoal or gas grill to medium high (about 375°F). Add the whole eggplants and allow the skin to char all over, turning every 5 minutes. After about 30 minutes, the eggplants will collapse. Remove to a colander and allow to cool.
  • Combine onion, 1 teaspoon of the kosher salt, and vinegar in a medium nonreactive bowl. Allow to marinate at least 5 minutes.
  • Once the eggplant is cool, scoop the flesh from the charred skin and coarsely chop it. 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.
    • ]]>     http://www.chow.com/assets/2009/08/charred_eggplant_salad_290.jpg Adapted from Laurence Jossel 49 Soup/Salad/Sandwich 68 2 large eggplants

    ]]>     54 1/4 medium red onion, thinly sliced

    ]]>     301 1 tablespoon plus 1 teaspoon kosher salt

    ]]>     1 tablespoon red wine vinegar

    ]]>     109 2 medium tomatoes, sliced

    ]]>     1/4 cup olive oil

    ]]>     43 1/4 cup freshly squeezed lemon juice

    ]]>     67 6 basil leaves, finely chopped

    ]]>     195 6 mint leaves, finely chopped

    ]]>     54 1 scallion, thinly sliced

    ]]>     203 1 tablespoon fresh Italian parsley, finely chopped

    ]]>     281 1 medium garlic clove, minced to a paste

    ]]>     305 1 teaspoon coarsely ground black pepper

    ]]>     384 easy 745 ethnic 435 vegetarian 332 vegan 178 mediterranean 184 vegetables 695 quick 680 impressive 3688 flavorful 803 tasty 39 salad 392 side dish 762 chef 3689 nopa 14 restaurant 3690 laurence jossel 1026 hot weather 388 healthy 337 eggplant 5986 char 305 grill 5987 smoky