Greek Grilled Eggplant Salad
This posting is all about appreciation. Appreciation for the people who visit this Greek food blog and take the time to comment when they see something they like; appreciation for those who share this blog with their friends, and those who share its contents with the world by Digging, Stumbling, or otherwise adding it to their social networks; appreciation for the many friendships I have made with other bloggers who post about their lives and passions, whether these be Greek food related or not. It continues to be my great pleasure to share my thoughts and Greek recipe selections and reflections with all of you. I am deeply moved and inspired by the encouragement and support you have shown to a perfect stranger who rambles on about Greek cooking and history and the like. Truly, your example typifies the concept of xenia (Greek notion of a guest-host relationship) and I graciously thank each and every one of you for the thoughtfulness behind your visits. We all lead busy enough lives and the fact that you took a moment to stop by and show this blog a little bit of love means the world to me, and I just thought you ought to know. Thank you. So, enough of the mushy stuff and let me get straight into a great seasonal salad with a short introduction. One of my all-time favourite Greek restaurants in Toronto is called Pappas Grill. Like most Greek restaurants it is a family-run affair and has been a fixture in Toronto’s Greek Town for over twenty years. The food is, in a word, excellent. Their menu is quite varied and there is something on it for every palate. The wine selection is also very good and is carefully chosen to accompany the foods on the menu. The wood-burning oven and the dishes that come out of it, along with a great summertime patio are also reasons I like this place. One of my favourite appetizers at Pappas is the Grilled Eggplant dish. This seasonal eggplant salad recipe is adapted from the one on their menu, and I have been making and enjoying it for well nigh on a decade now. My wife, who ordinarily does not like eggplant all that much, is crazy about this dish. I used eggplant, tomato, and parsley fresh out of our kitchen garden for this Greek vegetarian recipe. When I cut the eggplant, it was “dripping its honey” as they say in Greece. The tomatoes were moments from the vine, and the parsley was simply redolent with the freshness of its immediacy to hand. I cannot adequately express in words the total satisfaction of cooking and eating fresh produce from one’s own garden; it is a true delight and one of life’s most indulgent pleasures. Selah.
Total Steps
8
Ingredients
7
Tools Needed
13
Ingredients
- 1 large eggplant
- 3 tomatoes
- bunch small parsley, finely chopped
- 2 cloves garlic, pressed or very finely diced
- 1 tablespoon dried Greek oregano
- as needed Greek extra virgin olive oil(optional)
- to taste Salt and pepper(optional)
Instructions
Step 1
Slice the eggplant into discs along its length, ensuring they are not too thin and not too thick.
Step 2
Fill a large mixing bowl or pot with salted water. Place the eggplant discs into the salt bath and set a plate overtop to weigh them down. Leave to soak for 20-30 minutes, mixing periodically to ensure complete soaking. This step removes bitterness from the eggplant.
Step 3
Chop tomatoes into small cubes or pieces and place them in a bowl.
Step 4
Add chopped parsley, pressed garlic, pepper, oregano, and 2-3 tablespoons of olive oil to the chopped tomatoes. Mix well and set aside. (Note: If you plan to refrigerate the salad, do not add salt to the tomato mixture at this stage; add salt when serving to prevent the tomatoes from seeping too much juice.)
Step 5
Light your grill and aim for a temperature of approximately 400°F (200°C). When the grilling surface is ready, spray or wipe it with some vegetable oil to lubricate it.
Step 6
Working quickly, brush or spray the downward-facing side of each eggplant slice with a little olive oil before placing it on the grill, starting from the top left rear section and filling the entire surface in rows. Once all eggplant discs are on the grill, brush or spray their upward-facing sides with olive oil. Grill until they have visibly softened around the edges, watching carefully. Cook for a few minutes to allow them to cook through and absorb the olive oil, then give them another brushing of olive oil and turn them over. Grill for another few minutes, then give them a final brushing of olive oil. Leave them on the grill for about another minute and then remove onto a platter.
Step 7
Arrange several eggplant discs on a serving plate, spoon some of the chopped tomato mixture overtop, sprinkle with some oregano, and serve with some crusty bread.
Step 8
This dish can be served warm, but is also delicious at room temperature. If serving the following day, refrigerate the tomato mix and eggplant separately, then leave them out on the counter for about an hour before serving.