How to Make Greek Eggplant Salad Melitzanosalata

Grilled Eggplant And Asparagus Salad

Melitzanosalata is the grecian version of baba ghanoush, but eggplant salad dishes can be found in multiple cultures across the world including argentina, ethiopia, spain, turkey, and armenia.

Recipe Summary Grilled Eggplant And Asparagus Salad

Warm grilled eggplant, asparagus, and tomatoes top a bed of cool, crunchy romaine and endive lettuce with a balsamic vinegar dressing.

Ingredients | Greek Eggplant Salad Melitzanosalata

32 asparagus spears, trimmed

2 small Italian eggplants, cut into 1/2-inch thick spears

4 tomatoes, sliced

½ teaspoon salt, or as needed

3 tablespoons olive oil

2 tablespoons balsamic vinegar

salt and ground black pepper to taste

6 cups chopped romaine lettuce

2 cups chopped endive

2 tablespoons shredded Parmesan cheese, or more to taste

Directions

Preheat grill for medium heat and lightly oil the grate.

Toss asparagus, eggplant, and tomatoes with about 1/2 teaspoon salt.

Arrange vegetables on the preheated grill; cook until tender, 5 to 7 minutes per side.

Whisk olive oil and vinegar in a bowl until smooth; season to taste with salt and black pepper. Toss romaine, endive, and dressing together in a large bowl.

Serve grilled vegetables atop the dressed lettuce mixture; sprinkle with Parmesan cheese.

Info | Greek Eggplant Salad Melitzanosalata

prep: 10 mins cook: 10 mins total: 20 mins Servings: 4 Yield: 4 servings

TAG : Grilled Eggplant And Asparagus Salad

Salad, Vegetable Salad Recipes, Asparagus Salad Recipes,