It takes a simple method to get that perfect smoky flavor infused into eggplant. Just put them straight on the stovetop, and wait for the skin to get scorched black. Peel, discard the black skin, and voilà! Your eggplant has never tasted better. Of course you can also char the eggplant on a barbecue grill, but the stovetop method is much easier, and you can do it in any weather.
Once the eggplant is charred and the flesh is ready to be mixed with the other ingredients, the possibilities for flavors are endless. One of my favorite combinations is to mix it with feta, olives, herbs, lemon and good-quality extra-virgin olive oil (the quality always matters). If I have a bottle of my favorite brand of roasted bell peppers, then I chop them up too and mix them with the salad. The result is an incredible salad of really delicious Mediterranean flavors, and I strongly suggest you try it.
Prep time: 10 minutes | Cook time: 10 minutes | Total time: 20 minutes
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