• Prep Time:
  • Cooking Time:
  • Serves: 8 Servings

Grilled Eggplant Salad with Onion and Cucumber

  • Recipe Submitted by on

Category: Salads

 Ingredients List

  • 2 Small eggplants*
  • 2 tb Salad oil (approx)
  • 1 Medium European cucumber**
  • 1 Sm red onion,thinly sliced
  • 1/2 c Cider vinegar
  • 2 tb Firmly packed brown sugar
  • 1/2 ts Salt


* - end trimmed, cut into 3/4" thick slices
** - thinly sliced

1. Lightly brush eggplant slices with oil and put them on a tray.
2. On a barbecue with lid, place grill 5-6" over a solid bed of hot coals
(you can hold your hand at grill level only 2-3 seconds). When grill is
hot, rub it lightly with a paper towel dipped in salad oil.
3. Lay eggplant slices close together on grill. Cover barbecue, open
drafts, and cook until slices are well browned and soft when pressed, 15-20
minutes; turn, as needed, with a wide spatula. Return slices to the tray.
If slices are cooked ahead, cover and chill up to a day.
4. In a bowl, cover cucumber and onion slices with ice water. Quickly
squeeze slices to briuse lightly, then cover and chill 30 minutes to 1
hour; drain. In bowl, mix cucumber, onion, vinegar, sugar, and 1/2 teaspoon
salt. If made ahead, cover and chill up to 4 hours. Coarsely chop eggplant
and spoon onto a rimmed platter; top with cucumber and onion mixture. Add
salt to taste.

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