Grilled Eggplant Caponata Salad Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 2 Small red onions
1 Small (about 1-1/4 pounds) eggplants, cut into 3/4-inch-thick slices
Nonstick cooking spray
4 Medium celery stalks
1/2 tsp. salt
2 Tablespoons red wine vinegar
2 Tablespoons extra virgin olive oil
1 tsp. sugar
1/4 tsp. coarsely ground black pepper
6 medium (about 1-1/2 pounds) plum tomatoes, cut into 1/2-inch chunks
1 Cup kalamata, Gaeta, or green Sicilian olives, pitted and chopped
1/4 Cup golden raisins
3 Tablespoons drained capers
1/2 Cups loosely packed fresh Italian parsley leaves
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Directions: |
Directions:Prepare charcoal fire or preheat gas grill for covered direct grilling over medium heat.
Using either metal skewers or grill basket for onion slices.
Prep eggplant slices by spraying both sides with nonstick cooking spray. Sprinkle onions, eggplants, and celery with salt.
Place onions, eggplants, and celery on hot grill rack. Cover grill and cook vegetables 8 to 10 minutes or until tender and lightly browned, turning over once and transferring to plate as they are done. Cool slightly until easy to handle.
Cut grilled veggies into 3/4 inch chunks, coarsely chop the grilled onions. IN large bowl, mix vinegar, oil, sugar, and pepper until blended.
Stir in tomatoes, olives, raisins, capers, and parsley. Add eggplant, celery, and onions, tossing gently to coat.
Serve at room temperature or cover and refrigerate up to 1 day to serve later. |
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Preparation
Time: |
Preparation
Time:30 minutes |
Personal
Notes: |
Personal
Notes: I made this with our own home-grown eggplants one summer, and gave some to Cliff, an avowed eggplant HATER, to enjoy. Guess what? He hated it. It's still really, really, good, though, if you like eggplant.
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