Tis the season for a colourful smoky salad
The smoky flavour of a charred eggplant defines this Turkishstyle grilled eggplant salad, writes Ellie Krieger.
Cooking eggplant in this primal way – putting the uncut vegetable directly on the grill grates – always excites me. It’s not just the fun of the cooking itself – watching the flame gradually morph the firm, shiny eggplant, softening and charring it to the point of collapse – it’s the thrill of the smoky flavour that develops as a result.
That flavour is a defining element of many Mediterranean eggplant salads, including those typical of Turkish cuisine, which inspired this recipe.
Once the eggplant is cooked (on the barbecue or directly on the stove top) and cooled, the flesh separates easily from the blackened skin.
(Note, the cooking time can vary considerably, depending on the density and variety of the vegetable. You know it’s done when it has started bubbling and collapsed.)
When chopped, the eggplant loses most of its shape, leaving a silky, somewhat creamy, smoky base for a summery salad.
It is seasoned with a little garlic and tossed with chopped tomato, bell pepper, red onion, parsley, lemon, and olive oil, for a fresh but sumptuous side.
Turkish-style grilled eggplant salad
4 to 6 servings (makes about 3 cups)
2 medium globe eggplants 1 clove garlic, minced 1⁄2 teaspoon salt, or more as needed
1 large ripe tomato, seeded and chopped
1 red bell pepper, seeded and chopped 1⁄3 cup chopped fresh flat-leaf parsley leaves 1⁄4 medium red onion, chopped 1⁄4 cup (2 tablespoons) fresh lemon juice, or more as needed
■ 1 tablespoon extra-virgin olive oil ■ 1⁄8 teaspoon freshly ground black pepper, or more as needed
Preheat a grill on medium-high heat, and lightly oil the grates.
Place the whole eggplants on the grill and cook, turning them several times with tongs, until the skin is charred and blistered all over, the eggplants have collapsed, and their juices begin to bubble. Depending on the density of your eggplants, the time will vary.
(If using the stove, place a piece of foil around the burner, place the eggplants directly on the grates of the burner over medium-high heat and cook as instructed above.)
Transfer the eggplants to a colander set over a bowl to drain for about 15 minutes, until they are cool enough to handle.
While the eggplant cools, place the minced garlic in a small mound on a cutting board and sprinkle it with the salt. Use the flat edge of a knife to work the garlic and salt together to form a paste. Discard the eggplant stems and use your fingers (or a paring knife) to peel off and discard the skin. (It’s OK if some bits of charred skin remain.)
Coarsely chop the eggplant (it will be soft so the pieces won’t be clearly defined) and place it into a medium-sized mixing bowl. Add the tomato, peppers, parsley, onion, lemon juice, oil, pepper, and the garlic paste, stirring gently to incorporate. Taste, add more salt, pepper and/or lemon juice, as needed.
Serve immediately. – The Washington Post