Grilled Eggplant Salad With Montrachet And Herbs Recipe

Name: Grilled Eggplant Salad With Montrachet And Herbs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 large eggplants, peeled and sliced 3/8-inch thick; Kosher salt; Extra virgin olive oil; 2 large red bell peppers; 2 medium tomatoes, seeded and diced; 1/2 cup thinly sliced whole scallions; 1/2 cup thinly sliced radishes; 1/4 cup finely chopped fresh parsley; 1/4 finely chopped fresh cilantro; 3 tablespoons chopped fresh mint; 2 medium cloves garlic, blanched, peeled, finely minced; 4 tablespoons white balsamic vinegar; 1/2 cup light olive oil; Sea salt and freshly ground pepper to taste; 2 (4 ounce) logs Montrachet or other logs goat cheese, crumbled

Servings: persons

2 large eggplants, peeled and sliced 3/8-inch thick
Kosher salt
Extra virgin olive oil
2 large red bell peppers
2 medium tomatoes, seeded and diced
1/2 cup thinly sliced whole scallions
1/2 cup thinly sliced radishes
1/4 cup finely chopped fresh parsley
1/4 finely chopped fresh cilantro
3 tablespoons chopped fresh mint
2 medium cloves garlic, blanched, peeled, finely minced
4 tablespoons white balsamic vinegar
1/2 cup light olive oil
Sea salt and freshly ground pepper to taste
2 (4 ounce) logs Montrachet or other logs goat cheese, crumbled

1
Sprinkle eggplant slices with kosher salt, place in a large colander, place in sink and set aside for 20 to 30 minutes.
2
Prepare a medium-hot charcoal grill. Grill red peppers, turning occasionally, until completely charred, about 20 minutes. Place in a plastic bag to steam 10 minutes to loosen skins. Working over a large salad bowl to catch juices, remove skin, seeds and stems. Slice peppers and add to bowl.
3
Brush excess salt from eggplant, brush one side with olive oil and place on grill, oiled side down. Cook 5 to 7 minutes, Oil tops, turn slices and grill another 5 to 7 minutes or until tender. Transfer to cutting board and dice.
4
To the peppers in the bowl, add eggplant, tomatoes, scallions, parsley, cilantro, mint and garlic; toss to mix. Add balsamic vinegar and olive oil. Season with sea salt and freshly-ground pepper. Toss again and adjust seasoning.
5
Add crumbled cheese, toss again, but lightly, and serve.

571

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 large eggplants, peeled and sliced 3/8-inch thick, Kosher salt, Extra virgin olive oil, 2 large red bell peppers, and more.

Yes, Grilled Eggplant Salad With Montrachet And Herbs falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Grilled Eggplant Salad With Montrachet And Herbs

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