This grilled eggplant salad is the perfect side-dish for summer. Made with heirloom tomatoes, basil, mint and a touch of crunchiness from the toasted pine nuts. This salad is for sure, one summer favourite!.
Cut eggplant into 0,5cm thick slices. Place them into a pasta colander in layers adding salt in between. Let them purge for at least 2 hours.
Give a good rinse to the eggplant with cold water, then pat them dry with paper towel or a clean kitchen cloth.
Brush the slices with a little bit of olive oil and grill them for both sides until you see dark marks from the grill and the eggplants are tender (about 10 minutes). Let them cool completely.
Place grilled eggplant in a container, add some extravirgen olive oil, balsamic vinegar, garlic and the herbs finely chopped. Mix to coat and let it sit for at least 2 hours or overnight.
In a large serving plate add the eggplant in a layer (discard the garlic slices if you don’t want them in your salad). Place tomatoes, salt to taste and add more herbs if you want.
Generously drizzle more extra virgin olive oil, then pour a bit more or balsamic vinegar.
Sprinkle with the ricotta salata and the pine nuts and serve.
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