Summer is the best time to pair the smoky flavours of the grill with bright flavours from the summer harvest. During the summer, you can find eggplant in abundance. It's loaded with antioxidants Vitamin A and C, high in fibre, and low in calories. What's best, it works as the perfect vehicle for marinades and dressings of all kinds. For this dish, grill or sear your eggplant to reveal a meaty and umami flavour, toss with some cucumbers, tomatoes, and herbs from the garden, and you'll have made the ultimate summer salad in 20 minutes. Add your own regional and personal changes to this dish, highlighting whatever vegetables and herbs you have on hand. This salad goes great with crusty bread, on top of leafy greens, or with a bowl of steamed rice.
Servings: 2-4 people
Cook time: 20 minutes
Heat grill or pan to medium-high. Season eggplant steaks with 1 tbsp olive oil and grill 3-4 minutes on each side. Remove from the grill and let strain on a paper towel while cooling.
Combine remaining 2 tbsp olive oil, lemon juice, thyme, scallion, garlic, and pepper. Set aside.
Squeeze out the remaining moisture from the grilled eggplant and chop to bite-size pieces. Gently combine with tomato and cucumber.
Dress with olive oil mixture and combine well. Can be served immediately or made ahead of time.
Substitutions: Use balsamic, apple cider, white, or rice vinegar instead of lemon juice.
To store: This salad will hold for at least 6 days in an airtight container. Mix daily to enhance the flavour.
Fighting Food Waste, store in an airtight container to hold at least 6 days
Leftover tips: Turn this salad into a delicious savoury soup--Simply cook your favourite protein in 1 qt of stock, with 1 tbsp of tomato paste. Simmer for 30 minutes or till your protein is cooked. Add any leftover salad and let cook for 1-2 minutes. Serve over rice.