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.

Grilled Eggplant and Tomato Salad (Salade d'Aubergine Grillée et de Tomate)

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

  1. Preheat a grill or stovetop grill pan over medium-high heat.
  2. Brush the eggplant slices with olive oil and season with salt and pepper.
  3. Grill the eggplant for 3-4 minutes on each side until charred and tender.
  4. Arrange the grilled eggplant, tomato, and red onion slices on a serving platter.
  5. Drizzle with the remaining olive oil, sprinkle with chopped parsley, and season with additional salt and pepper if needed.
  6. 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