BBQ Eggplant Salad

For a tasty barbecue dip option my healthy BBQ eggplant salad is the perfect menu idea to enjoy whilst the grill is warming up. If you’re European it’s an aubergine salad and don’t be put off – when I first looked at it, it didn’t appeal……then I tasted it!

Just for completion the Greek word for this salad is Melitzanosalata and I’ve also heard it referred to as “poor man’s caviar”

Eggplant salad is a great Greek institution and a really tasty opener to any barbecue cookout. Don’t be confused with the word “salad” though, there isn’t a lettuce leaf in site – in essence it’s a purée that works really well as a dip.

What you choose to dip in is of course your choice. I usually go for breadsticks, pitta bread (sliced up) or vegetable sticks such as carrot, celery or cucumber.

If you want to continue the Greek theme, check out my Tzaziki recipe, that really complements the eggplant.

Ingredients:-

• 3 or 4 Eggplants or Aubergines
• 1 small onion grated
• 1 or 2 cloves crushed garlic
• 1 large tomato peeled and finely chopped
• ¾ cup or 12 tablespoons olive oil
• 1 tablespoon vinegar
• Salt and freshly ground black pepper
• 3 black olives
• 3 green pepper rings

Method:-

Wash the aubergines and place them in a medium oven on a baking dish for an hour until soft. Don’t worry if the skin blackens as this will add a wonderful smoky flavour to the salad. Whilst still hot, slice the aubergines lengthways in half and scoop out the flesh. Chop it up really finely, throw it in a bowl and “mush” with a fork whilst adding the other ingredients (except the olives and peppers). Serve in the bowl and garnish with the olives and peppers.

Related Pages:

Hummus
Tzaziki
Spanish Tapas BBQ Appetizers

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