Grilled Eggplant Salad with Onion & Cucumber
Submitted by nibbles72
Grilled eggplant salad topped with a quick-pickled cucumber and red onion relish in cider vinegar dressing. A smoky, refreshing summer vegetable side.
YIELD
8 servingsPREP
20 minCOOK
40 minREADY
4 hrsGrilled eggplant salad is what happens when smoky barbecue meets bright pickle-shop tang. Thick eggplant slices char over hot coals until they turn custardy-soft inside and deeply browned outside, then get chopped onto a platter and topped with a chilled cucumber-and-red-onion quick pickle in cider vinegar.
The technique for the cucumbers and red onion is the sneakiest part. An ice-water soak with a quick bruising squeeze tenderizes them, mellows the onion bite, and crisps the cucumber before the vinegar dressing hits. That’s how Japanese sunomono cooks get their pickled vegetables so crunchy. Smoked eggplant underneath soaks up the dressing as it sits, blurring the line between side dish and condiment.
This is make-ahead friendly by design: eggplant keeps up to a day grilled, the cucumber pickle holds four hours, and you assemble just before serving.
Chef Tips
- Salt the eggplant slices 20 minutes before grilling and pat dry. Salt draws out bitter liquid and helps the eggplant hold its shape on the grill.
- Cover the barbecue while grilling the eggplant. The trapped heat cooks the interior evenly without burning the surface.
- Squeeze the cucumbers gently during the bruising step. You want to bend them, not crush them flat.
- Serve at room temperature for the fullest flavor. Cold dulls the smoky eggplant notes.
Variations
- Add crumbled feta, goat cheese, or shaved parmesan for a Mediterranean twist.
- Drizzle with tahini or a yogurt-mint sauce for a Middle Eastern lean.
- Stir in toasted pine nuts, pomegranate seeds, or fresh herbs for extra texture and color.
Ingredients
Directions
Lightly brush eggplant slices with oil and put them on a tray.
On a barbecue with lid, place grill 5-6” over a solid bed of hot coals.
When grill is hot, rub it lightly with a paper towel dipped in salad oil.
Lay eggplant slices close together on grill. Cover barbecue, open drafts, and cook until slices are well browned and soft when pressed, 15 to 20 minutes; turn, as needed, with a wide spatula.
Return slices to the tray.
If slices are cooked ahead, cover and chill up to a day.
In a bowl, cover cucumber and onion slices with ice water.
Quickly squeeze slices to briuse lightly, then cover and chill 30 minutes to 1 hour; drain.
In bowl, mix cucumber, onion, vinegar, sugar, and ½ teaspoon salt.
If made ahead, cover and chill up to 4 hours.
Coarsely chop eggplant and spoon onto a rimmed platter; top with cucumber and onion mixture.
Add salt to taste.
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