Charred Eggplant Salad

Charred Eggplant Salad

Ingredients (13)

  • 2 large eggplants
  • 1/4 medium red onion, thinly sliced
  • 1 tablespoon plus 1 teaspoon kosher salt
  • 1 tablespoon red wine vinegar
  • 2 medium tomatoes, sliced
  • 1/4 cup olive oil
  • 1/4 cup freshly squeezed lemon juice
  • 6 basil leaves, finely chopped
  • 6 mint leaves, finely chopped
  • 1 scallion, thinly sliced
  • 1 tablespoon fresh Italian parsley, finely chopped
  • 1 medium garlic clove, minced to a paste
  • 1 teaspoon coarsely ground black pepper
Try Amazon Fresh
Nutritional Information
  • Calories419
  • Fat28.41g
  • Saturated fat3.99g
  • Trans fat0.0g
  • Carbs42.12g
  • Fiber18.9g
  • Sugar24.21g
  • Protein7.11g
  • Cholesterol
  • Sodium1777.02mg
  • Nutritional Analysis per serving (2 servings) Powered by

Get fresh food news delivered to your inbox

Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.

San Francisco’s Nopa is everything a great neighborhood restaurant should be: friendly, laid-back, with tasty food. Of our favorite dishes—and there are many—this smoky vegetarian salad from Chef Laurence Jossel really stands out.

Game plan: If you don’t have an outdoor grill you can also roast the eggplant. Heat the oven to 375°F. Prick the eggplants with a fork on all sides to allow steam to escape. Place them on a baking sheet lined with parchment paper and bake for 35 minutes or until they’re soft and collapsed, then proceed with the recipe.


  1. 1Heat a charcoal or gas grill to medium high (about 375°F). Add the whole eggplants and allow the skin to char all over, turning every 5 minutes. After about 30 minutes, the eggplants will collapse. Remove to a colander and allow to cool.
  2. 2Combine onion, 1 teaspoon of the kosher salt, and vinegar in a medium nonreactive bowl. Allow to marinate at least 5 minutes.
  3. 3Once the eggplant is cool, scoop the flesh from the charred skin and coarsely chop it. Combine eggplant with marinated onions and remaining ingredients. Mix together gently and season well with additional salt and freshly ground black pepper to taste.
  4. 4Serve at room temperature with grilled pita or baguette toasts.
Load Comments

Recommended from Chowhound

6 Places to Buy Fruit & Vegetable Plants Online

6 Places to Buy Fruit & Vegetable Plants Online

by Camryn Rabideau | If you're looking for places to buy plants online (particularly those for fruits and vegetables so...

11 Unusual Things to Grill This Summer

11 Unusual Things to Grill This Summer

by David Watsky | If you're the type who fires up the grill on most days during summer, there's a good chance that the...

Stylish & Shatterproof: Dinnerware You Don't Have to Worry About Dropping

Stylish & Shatterproof: Dinnerware You Don't Have to Worry About Dropping

by Dan Koday | Unbreakable glasses, plates, and other stylish and shatterproof dinnerware is just what you need for...