Ensalada De Berenjenas Asadas (grilled Eggplant Salad)
Ensalada de Berenjenas Asadas, or Grilled Eggplant Salad, is a classic dish from Andalusian cuisine that showcases the delicious flavors of grilled eggplant combined with fresh and vibrant ingredients.
Ingredients
- 2 large eggplants, sliced
- 1 red onion, thinly sliced
- 2 tomatoes, diced
- 1/4 cup fresh parsley, chopped
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar
- Salt and pepper to taste
Instructions
- Preheat the grill to medium-high heat.
- Brush the eggplant slices with olive oil and season with salt and pepper.
- Grill the eggplant for 3-4 minutes on each side, until charred and tender.
- Remove the grilled eggplant from the heat and let cool.
- In a large bowl, combine the grilled eggplant, red onion, tomatoes, and parsley.
- In a small bowl, whisk together the olive oil, red wine vinegar, salt, and pepper to make the dressing.
- Pour the dressing over the salad and toss to combine.
- Adjust seasoning if needed and serve the salad at room temperature or chilled.
Cooking & Preparation
- Preparation time:
- 10 minutes
- Cooking time:
- 15 minutes
- Total time:
- 25 minutes
- Cooking method
- Grilling
Nutritional facts per 1 serving
- Calories
- 150 per serving
- Carbohydrates
- 20g
- Protein
- 5g
- Fat
- 7g
Supplies
Grill Grill brush Large bowl
Tools
Knife Cutting board Whisk
Serving suggestions
Serve the Ensalada de Berenjenas Asadas as a refreshing side dish for grilled meats or as a light and healthy lunch option.
Tips & tricks
For added flavor, you can sprinkle some crumbled feta cheese or toasted pine nuts on top of the salad before serving.
Cost
$8