Recipe by Chef Kate
This is Andrew Zimmer's recipe. He recommends roasting the eggplant on a gas grill--you can also do it on a gas stovetop or over charcoal that isn't too hot. This is enough for 4 to 6 generous salad servings or, as a topping for crostini, enough for a whole baguette, sliced relatively thin and lightly grilled.
Top Review by evelyn/athens
Very nice eggplant salad. I roasted my eggplant in the oven, and I compensated for the lack of smokey flavour by adding literally 2 drops of liquid smoke to the salad. I loved the addition of capers to this. They were little exclamation points of flavour that punctuated the salad.
- 2 eggplants
- 1⁄3 cup scallion
- 1⁄3 cup parsley
- 1 tablespoon minced garlic
- 1 tablespoon fresh oregano (or 2 tsp. dried oregano)
- 1 tablespoon lemon juice
- 2 tablespoons red wine vinegar
- 1⁄4 cup capers
- 1⁄2 cup diced tomato
- 1⁄4 cup chopped parsley
- salt, pepper and lemon to taste
Directions See How It's Made
- Roast the eggplant over a gas grill for 25 minutes at 450 degrees.
- Place in a colander and allow it to cool. Puree the scallions, parsley, garlic and oregano in a food processor.
- In a separate bowl, combine lemon juice, red wine vinegar, some capers, tomato, chopped parsley and the herb mixture.
- Next peel away the skin of the eggplant revealing charred flesh on the inside; leave the seeds; in a lot of recipes they’re called “the poor man’s caviar.”.
- Roughly cut up the eggplant, and combine it with the remaining ingredients.
- Lastly, add salt, pepper, lemon to taste. Serve the eggplant salad (hot or cold) on grilled bread.