Eggplant can be so different. They reveal the most delicate notes, depending on the dish's cooking method and other components of your dish. A definite favorite among summer vegetables (and in my heart).
If you have a wood-fired grill, this salad will be even better because of the smoky aroma. But even if you cook it at home on an electric grill (my indispensable assistant), in a grill pan, or even in a regular pan, the result will be mind-blowing!
This recipe is inspired by Kazakh cuisine with an abundance of spices and a hot taste. This dish can be served as an appetizer to whet your appetite or a side dish for roasted meat. —Anna Vorobiova
eggplants, cut into wedges
large onion, chopped into half rings (yellow or red onion can be used)
hot pepper, cut into rings
white wine vinegar
A little olive oil
Salt to taste
Basil for serving
In This Recipe
Place the eggplant in a deep bowl and drizzle with olive oil, toss to coat each bite. You can also use a cooking brush to oil each eggplants wedge separately right on the grill (this way you use less oil).
Grill the eggplant until tender, then transfer to a deep bowl, add garlic, onion, and hot peppers. It is important to do this while the eggplant is still hot.
Then add spices, vinegar, mix again and leave to cool completely.
Transfer the salad to a container, put it in the refrigerator, and let it marinate for at least 1 hour (overnight is best).
Garnish with fresh basil leaves or other herbs when serving (cilantro or parsley also work great).