Grilled Eggplant Salad
This creates a nice eggplant side dish for summer meals. The bonus is you grill it. Cook your meat and veggie at the same time. The vinegar dressing just puts the grilled eggplant salad over the top.
2 tablespoons canola oil, plus more for the grill
2 tablespoons soy sauce
1 medium eggplant (about 1 pound), cut into 1/2-inch-thick rounds. Leave on the skin
salt and black pepper – to your taste
2 tablespoons balsamic vinegar
1 teaspoon finely chopped fresh ginger
1 jalapeño, seeded and thinly sliced
1/4 cup fresh cilantro
Heat your grill to medium-high.
In a small bowl, combine the oil and 1 tablespoon soy sauce. Brush on the eggplant slices and season with salt and pepper.
Oil grill. Grill the eggplant over the flame of the grill until it is tender and slightly charred, 3 to 5 minutes per side.
In a second small bowl, combine the vinegar, ginger, jalapeño, cilantro, and remaining soy sauce. Drizzle over eggplant before serving.
Grilled eggplant salad pairs well with fish and all meats. Try it with lamb.
Look at other eggplant recipes https://traderscreek.com/recipes/recipe-index/