Eggplant and Onion Salad, a simple, fresh, and tasty side dish, ideal for accompanying meat and fish main courses. It is nothing more than a variant of the summer vegetable tian recipe, but with grilled eggplants instead of oven-baked.
In summer, we try to use the oven less, and this recipe is designed for that too. Grilled eggplants seasoned with onions and a sauce made with parsley, oil, chili pepper, and capers. A kind of green sauce that is very quick to prepare. Perfect also for accompanying any other type of grilled or steamed vegetable. Curious to find out how to prepare it? Then let’s get into the kitchen because the eggplant and onion salad will be ready in a click!
If you’re interested in other side dish recipes, also check out:
- Difficulty: Very Easy
- Cost: Very Cheap
- Rest time: 30 Minutes
- Preparation time: 15 Minutes
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Summer
- Energy 90.61 (Kcal)
- Carbohydrates 4.30 (g) of which sugars 2.68 (g)
- Proteins 0.70 (g)
- Fat 8.27 (g) of which saturated 1.18 (g)of which unsaturated 0.04 (g)
- Fibers 1.50 (g)
- Sodium 584.70 (mg)
Indicative values for a portion of 2 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1 black oval eggplant
- 1 red Tropea onion
- 3.38 tbsp apple cider vinegar
- 1 tbsp chopped parsley
- 2.5 tbsp extra virgin olive oil
- hot chili pepper (dried or fresh to taste)
- salt (to taste)
Tools
- Cutting Board
- Knife
- Skillet for grilling
- Bowl
Instructions
First, clean the eggplant. Remove the stem, peel it, and cut it into slices about a quarter-inch thick. Place the slices in a colander with a bit of coarse salt and let them drain for at least 30 minutes, so they release their water and are less bitter.
In the meantime, clean the onion. Peel it and cut it into slices about a quarter-inch thick. Put the onion slices in a bowl and add the vinegar. Let the onions rest for at least 30 minutes. They should soften.
Separately prepare the dressing sauce for the salad. Put the cleaned and chopped parsley in a small bowl. Add the salt, chili pepper, and oil. Mix and set aside. Rinse the eggplants well under cold water and dry them with paper towels. Then grill them in a non-stick skillet for 3 or 4 minutes per side over moderate heat.
Now arrange the eggplants in a circle on a plate and add a few tablespoons of the previously prepared sauce. Add the onions after squeezing them and add more sauce.
Storage and Tips for Eggplant and Onion Salad
This side dish can be stored in the refrigerator for 1 or 2 days in a container with a lid.
FAQ Questions and Answers for Eggplant and Onion Salad
What can I substitute for parsley?
You can use basil instead of parsley.
Can anchovies be added?
Yes, you can blend parsley, anchovies, garlic, and oil to enrich the dressing sauce.
