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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)
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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