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Prep time
10 minutes
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Cook time
1 hour 30 minutes
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Serves
3
Author Notes
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
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Ingredients
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4
eggplants, cut into wedges
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2 tablespoons
grated garlic
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1
large onion, chopped into half rings (yellow or red onion can be used)
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1
hot pepper, cut into rings
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1/2 teaspoon
chili powder
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1 teaspoon
paprika powder
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3 tablespoons
white wine vinegar
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A little olive oil
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Salt to taste
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Basil for serving
Directions
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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).
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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.
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Then add spices, vinegar, mix again and leave to cool completely.
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Transfer the salad to a container, put it in the refrigerator, and let it marinate for at least 1 hour (overnight is best).
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Garnish with fresh basil leaves or other herbs when serving (cilantro or parsley also work great).
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