Grilled Eggplant Salad

Name: Grilled Eggplant Salad
Yield: makes 4 servings
Ingredients: 1 pound eggplant, preferably small ones; 3 garlic cloves, minced; 1 small onion, minced; 2 medium tomatoes; 2 teaspoons sweet paprika; 2 teaspoons ground cumin; 1 tablespoon fresh lemon juice; 3 tablespoons extra virgin olive oil; 1 tablespoon Harissa (page 598), or to taste; Salt and black pepper to taste; Chopped fresh parsley leaves for garnish, optional; 1/4 cup drained capers, optional; 1 cup good-quality black olives, pitted, optional

December 14, 2011

This cooked salad can be prepared in many different ways, including a twice-fried method that by most standards is overwhelmingly oily. These options are all suitable, though the first one, in which the eggplant is grilled, is my favorite. The salad is best served cold, so plan to prepare it ahead of time and refrigerate. It’s quite good warm or at room temperature too.

Recipe notes

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