Create by Betty Saleh, director of research and development at Neomonde Café & Market, this refreshing grilled eggplant salad is the perfect side dish for steak, chicken, fish, and more!
GRILLED EGGPLANT SALAD
3 medium eggplants, cut into wedges
2 medium vine-ripened tomatoes, cut into bite size cubes
1 bunch Italian parsley, chopped fine
½ tsp. fresh garlic, minced to a fine paste
Wash and dry the eggplants. Cut into long medium-size wedges (do not peel). Sprinkle with salt and place in a colander to drain any excess liquid. Let sit for 20 minutes. Pat dry and with a pastry brush, brush the wedges with olive oil. Grill on medium heat until cooked through. Place on a sheet pan and let cool to room temperature. Cut into bite size cubes.
Meanwhile, cut the tomatoes and chop the parsley. Make the dressing by mixing the olive oil, lime juice, garlic, salt and sumac. Whisk together and toss gently with the eggplant, tomatoes. Serve immediately or cover and refrigerate util ready to use.
ABOUT BETTY SALEH
Betty Saleh is the director of research and development for Neomonde Café & Market, rated as one of the top restaurants and best Mediterranean cuisine in the Raleigh area of North Carolina. For more than 25 years, she has developed recipes and menu items using traditional Lebanese and Mediterranean techniques. With a focus on using simple, natural ingredients of the finest quality, She travels to Lebanon annually to learn firsthand new recipes and discover new flavors.