Smoky Roasted Eggplant Side Dish
Revamped Recipe: Grill-less Charred Eggplant Salad
Ditch the grill and enjoy a mouthwatering, smoky vegetarian salad, right in your own oven! Meet Chef Laurence Jossel's extraordinary Charred Eggplant Salad, a dish that'll leave you craving for more.
What You'll Need:- 2 large eggplants- 1/4 medium red onion, thinly sliced- 1 tablespoon plus 1 teaspoon kosher salt- 1 tablespoon red wine vinegar- 2 medium tomatoes, sliced- 1/4 cup olive oil- 1/4 cup freshly squeezed lemon juice- 6 basil leaves, finely chopped- 6 mint leaves, finely chopped- 1 scallion, thinly sliced- 1 tablespoon fresh Italian parsley, finely chopped- 1 medium garlic clove, minced to a paste- 1 teaspoon coarsely ground black pepper
Serves: 2-4 peopleSkill Level: A breeze even for a kitchen noviceCooking Time: 1 hour 15 minutes, but only 15 minutes active
From Outdoor Grill to OvenIf you don't have an outdoor grill, no worries! Your oven is more than capable of charring those eggplants to perfection. Here's a simple workaround:
- Preheat the oven to 375°F. Prick the eggplants with a fork on all sides to allow steam to escape. Line a baking sheet with parchment paper and place the pricked eggplants on it.
- Bake for approximately 35 minutes, or until the eggplants are soft and collapsed. persevere with the recipe.
- Combine the marinated onions and the chopped eggplant with the remaining ingredients, seasoning well with additional salt and freshly ground black pepper to taste.
- Serve the salad at room temperature with grilled pita or baguette toasts.
Enjoy this delightful and smoky veggie salad, just like you would have experienced it in the heart of San Francisco's Nopa!
Eggplant Roasting Tips:- Preheat your oven to 450°F to ensure optimum charring.- Prick the eggplants with a fork to ease steam escape and avoid bursting.- Line a baking sheet with parchment paper or aluminum foil for quick cleanup.- Brush the cut sides of halved eggplants with olive oil before roasting.- Roast for about 30-40 minutes, or until the skin is wrinkled and the flesh feels very soft when pressed.
- If you're looking for a baking alternative to grill marks, try roasting the eggplant; preheat your oven to 450°F for optimum charring.
- For the charred eggplant salad recipe, prick the eggplants with a fork and bake them at 375°F for about 35 minutes, or until they're soft and collapsed.
- In the quest for the perfect smoky taste, accompany your charred eggplant salad with room temperature grilled pita or baguette toasts.
