Description
Chargrilled Brinjal Salad with feta and herbs for the perfect summer table
Ingredients
Units
Scale
For the Salad
- 2 brinjals (eggplants), sliced lengthways with skin on
- 1 red pepper, deseeded and quartered
- 1 yellow pepper, deseeded and quartered
- 10 cherry tomatoes
- 2 sprigs fresh thyme
- 3 tbsp olive or canola oil
- 3 cloves garlic, minced
- 1/2 tsp red chili flakes
- Salt and black pepper
Add After Grilling
- 1/2 cucumber, thinly sliced
- 2-3 gherkins, sliced
- 3 pickled onions, sliced
- 5 peppadews
- 1/2 cup feta cheese, broken into chunks
- 1 small red chili (optional)
- 1 small green chili (optional)
For the Dressing
- 1/4 red onion, thinly sliced
- 2 tbsp parsley, chopped
- 3 tbsp olive oil
- 2 tbsp lemon juice
- Pinch of sugar
- Pinch of dried thyme
- Salt and black pepper
Instructions
- In a shallow dish, combine brinjals, peppers, cherry tomatoes, thyme, garlic, chili flakes, oil, salt, and black pepper. Toss to coat evenly.
- Cover and marinate in the fridge for at least 2 hours, turning occasionally.
- Heat a grill pan (or outdoor grill).
- Char the brinjals, peppers, and tomatoes for 3–4 minutes per side, until softened and nicely marked. Discard any leftover marinade.
- Set vegetables aside to cool slightly.
- On a large serving platter, layer the grilled brinjals, peppers, and tomatoes.
- Add cucumber, gherkins, pickled onions, peppadews, feta, and chilies if using.
- For the dressing: whisk together olive oil, lemon juice, sugar, dried thyme, salt, and black pepper. Stir in parsley and red onion.
- Drizzle the dressing over the salad just before serving.
- Serve chilled or at room temperature with crusty ciabatta bread.
Notes
Created, prepared, tried, and tested by Gail
