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Cooking for 6 people
Ingredients
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0.5 cup chopped fresh parsley
The eggplant
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1 globe eggplant, cut into 1-inch thick slices
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1 large red onion, cut into rounds
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1 large red pepper, halved and seeded
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3 tbsp. olive oil
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kosher salt and ground black pepper, to taste
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1 small English cucumber, cut into large dice
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1 lb. ripe tomatoes, cut into large dice
Dressing
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3 tbsp. lemon juice
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1 tsp. Dijon mustard
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0.5 cup olive oil
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kosher salt and ground black pepper, to taste
1 Food Prep
Brush your eggplant, red onions and pepper with olive oil and season with salt and pepper.
- For your dressing, combine your dressing ingredients in a mixing bowl or mason jar and whisk or shake to blend.
2 Grill Prep
- Fuel: We recommend Kingsford® Original Charcoal Briquets
- Method: Direct-Heat Grilling
- Temp: 400°F (Medium Heat)
How to Gauge Grill Heat Without a Thermometer
Carefully hold your hand about 5” to 6” above the grate, and refer to the temperature settings below:
• High Heat (450° to 550°F):
2 to 4 seconds
• Medium Heat (350° to 450°F):
5 to 6 seconds
• Low Heat (250° to 350°F):
8 to 10 seconds
Make sure your clothing doesn’t touch the grate, and always move your hand away from the heat before you feel discomfort.
When you’re at temp, put cooking oil on a folded paper towel. Grab the oiled paper towel with long-handled tongs and oil the grate thoroughly.
3 The Cook
- When you’re at temp, put cooking oil on a folded paper towel. Grab the oiled paper towel with long-handled tongs and oil the grate thoroughly.
- Arrange your eggplant, red onion and pepper on the grill and cook, turning once until the eggplant is softened and the onions and peppers are slightly charred, about 6–8 minutes.
- Once ready, remove your eggplant, red onion and pepper from the grill to a cutting board and let them cool slightly.
- Once cool, roughly chop and add them to a serving bowl along with the cucumbers and tomatoes.
- Add your dressing to the salad and toss to coat. Garnish your salad with fresh chopped parsley and serve right away or refrigerate until ready to serve — it will be good for at least 24 hours.
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