Grilled Eggplant Caponata Salad
Eggplant simply inhales the smoky goodness from the grill. This delicious salad combines fresh tomatoes, sweet raisins, and briny capers with grilled onions, celery, and eggplant
Ingredients
6 Side-Dish Servings
- 2 Metal Skewers Optional
- 2 Small Red Onions Cut Into ½-Inch-Thick Slices
- 2 Small Eggplants 1 To 1¼ Pounds Each, Cut Into ¾-Inch-Thick Slices
- Nonstick Cooking Spray
- 4 Medium Stalks Celery
- ½ Teaspoon Salt
- 2 Tablespoons Red Wine Vinegar
- 2 Tablespoons Extra-Virgin Olive Oil
- 1 Teaspoon Sugar
- ¼ Teaspoon Coarsely Ground Black Pepper
- 1½ Pounds Ripe Plum Tomatoes Cut Into ½-Inch Chunks
- 1 Cup Kalamata Gaeta, Or Green Sicilian Olives, Pitted And Chopped
- ¼ Cup Golden Raisins
- 3 Tablespoons Drained Capers
- ½ Cup Loosely Packed Fresh Italian Parsley Leaves
Instructions
- Prepare outdoor grill for covered direct grilling over medium heat.
- Meanwhile, for easier handling, insert metal skewers through onion slices, if you like.
- Lightly spray both sides of eggplant slices with cooking spray.
- Sprinkle onions, eggplants, and celery with salt.
- Place onions, eggplants, and celery on hot grill rack.
- Cover grill and cook vegetables until tender and lightly browned, 8 to 10 minutes, turning over once and transferring to plate as they are done.
- Cool slightly until easy to handle.
- Cut eggplants and celery into ¾-inch chunks; coarsely chop onions.
- In large bowl, mix vinegar, oil, sugar, and pepper until blended.
- Stir in tomatoes, olives, raisins, capers, and parsley.
- Add eggplant, onions, and celery, and gently toss to coat.
Notes & Wine Advice
Serve salad at room temperature, or if not serving immediately, cover and refrigerate up to 1 day
Nutrition values
Calories: 75 kcal