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Pan-grilled Eggplant and Zucchini Salad


Serve at room temperature to allow the flavors to merge

Prep Time: prep 15 mins, plus standing

Cooking Time: cook 30 mins

Serves: makes 6 servings


  • 2 eggplants, thinly sliced lengthwise
  • salt and freshly ground black pepper
  • 2 tbsp extra virgin olive oil, plus more for brushing
  • 1 tbsp balsamic vinegar
  • 2 garlic cloves, peeled and chopped
  • 4 small zucchini, trimmed and sliced
  • mint leaves, to garnish
Pan-grilled Eggplant and Zucchini Salad photo

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  1. Sprinkle the eggplant slices with 2 tsp salt and let stand in a colander for 30 minutes.
  2. Mix together the oil, vinegar, and garlic, and season with salt and pepper.
  3. Preheat a ridged grill pan over high heat. Brush the zucchini with a little olive oil, and season with salt and pepper. Cook the zucchini, turning once, about 3 minutes, until tender. Transfer to a large bowl.
  4. Rinse the eggplants and pat dry with paper towels. Brush the eggplants with olive oil and cook for about 5 minutes, turning once. Transfer to the bowl, add the dressing, and mix. Stir in the mint leaves. Let stand for at least 30 minutes before serving.
  • prep 15 mins, plus standing; cook 30 mins

excerpted from:

Excerpted from The Illustrated Kitchen Bible.
Copyright © 2008 Dorling Kindersley Limited.
Buy this book now!

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