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Grilled Eggplant Salad With Onion & Cucumber

Grilled Eggplant Salad With Onion & Cucumber comes together with Salad Oil, Cider Vinegar, Firmly Packed Brown Sugar, and Salt. Add it to your meal plan and shop the whole list in one go.

Ingredients

• 2 tbsp
• 1/2 cup
• 2 tbsp
• 1/2 tsp

Method (preview)

1. 1

   End trimmed, cut into 3/4 ″ thick slices

2. 2

   1. Lightly brush eggplant slices with oil and put them on a tray.

3. 3

   On a barbecue with lid, place grill 5-6 ″ over a solid bed of hot coals (you can hold your hand at grill level only 2-3 seconds).

4. 4

   When grill is hot, rub it lightly with a paper towel dipped in salad oil.

5. 5

   Lay eggplant slices close together on grill.

6. 6

   Cover barbecue, open drafts, and cook until slices are well browned and soft when pressed, 15-20 minutes; turn, as needed, with a wide spatula.

7. 7

   Return slices to the tray.

8. 8

   If slices are cooked ahead, cover and chill up to a day.

9. 9

   In a bowl, cover cucumber and onion slices with ice water.

10. 10

    Quickly squeeze slices to briuse lightly, then cover and chill 30 minutes to 1 hour; drain.

11. 11

    In bowl, mix cucumber, onion, vinegar, sugar, and 1/2 teaspoon salt.

12. 12

    If made ahead, cover and chill up to 4 hours.

13. 13

    Coarsely chop eggplant and spoon onto a rimmed platter; top with cucumber and onion mixture. Add salt to taste.