Grilled Eggplant and Tomato Salad (Salade d'Aubergine Grillée et de Tomate)
This Salade d'Aubergine Grillée et de Tomate is a refreshing and flavorful salad from Comorian cuisine. It's a perfect dish for a light lunch or as a side for a grilled meal.
Ingredients
- 2 large eggplants, sliced
- 4 tomatoes, sliced
- 1 red onion, thinly sliced
- 2 tablespoons olive oil
- Salt and pepper to taste
- 2 tablespoons chopped fresh parsley
Instructions
- Preheat a grill or stovetop grill pan over 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.
- Arrange the grilled eggplant, tomato, and red onion slices on a serving platter.
- Drizzle with the remaining olive oil, sprinkle with chopped parsley, and season with additional salt and pepper if needed.
- Serve the salad at room temperature or chilled.
Cooking & Preparation
- Preparation time:
- 15 minutes
- Cooking time:
- 10 minutes
- Total time:
- 25 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 150 per serving
- Carbohydrates
- 20g
- Protein
- 5g
- Fat
- 7g
Supplies
Grill or stovetop grill pan Serving platter
Tools
Brush for oil Tongs
Serving suggestions
Serve the Salade d'Aubergine Grillée et de Tomate with grilled fish or chicken for a complete meal.
Tips & tricks
For a smoky flavor, you can grill the vegetables on a charcoal grill.
Cost
$10