Grilled Eggplant And Asparagus Salad Recipe

Cooking Directions

• STEP 1.Preheat the grill to medium-high heat.
• STEP 2.Slice the eggplant into 1/2-inch thick rounds and brush both sides with olive oil.
• STEP 3.Trim the tough ends of the asparagus and toss with olive oil, salt, and pepper.
• STEP 4.Grill the eggplant and asparagus for about 4-5 minutes per side, until tender and lightly charred.
• STEP 5.Remove the vegetables from the grill and let them cool slightly.
• STEP 6.In a small bowl, whisk together lemon juice, olive oil, garlic, salt, and pepper to make the dressing.
• STEP 7.Arrange the grilled eggplant and asparagus on a serving platter.
• STEP 8.Drizzle the dressing over the vegetables and sprinkle with chopped almonds.
• STEP 9.Serve the salad immediately or refrigerate for up to 2 hours before serving.

Cooking Tips

• Make sure to preheat the grill to ensure even cooking and prevent sticking.
• You can add other grilled vegetables like zucchini or bell peppers for more variety.
• To make it a complete meal, add some grilled chicken or shrimp on top of the salad.

Storage and Serving

• This salad is best served immediately after assembling to maintain the crispness of the vegetables.
• If you need to make it ahead of time, you can grill the vegetables and prepare the dressing in advance.
• Store the grilled vegetables and dressing separately in airtight containers in the refrigerator.
• When ready to serve, let the vegetables come to room temperature and toss with the dressing.
• Sprinkle with chopped almonds just before serving for added crunch.