Grilled Eggplant, Peppers and Onions

By David Tanis

Published August 8, 2017

  • Karsten Moran for The New York Times
Media 1 of 1
Total Time
45 minutes
Rating
4(261)
Comments
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The happy mix of eggplant, peppers and onions is found throughout the Mediterranean. Cooking the vegetables over hot coals adds a welcome smokiness, but even a stovetop grill gives a hint of smoky flavor, so don’t fret if you can’t grill outside. This salad is meant to be served at room temperature. Feel free to make it up to 2 hours ahead.

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Ingredients

Yield:4 to 6 servings

  • 4 small eggplants (about 2 pounds), sliced into ¾-inch rounds

  • 2 medium onions, sliced into ¾-inch rounds

  • 2 ripe bell peppers (or another type of large sweet pepper), halved and seeded

  • Extra-virgin olive oil

  • 1 tablespoon red wine vinegar

  • Salt and pepper

  • 1 tablespoon capers, rinsed and roughly chopped

  • Pinch of dried oregano

  • Pinch of crushed red pepper

Ingredient Substitution Guide
Nutritional analysis per serving (4 to 6 servings)

15 grams carbs; 93 calories; 2 grams monosaturated fat; 1 gram polyunsaturated fat; 1 gram saturated fat; 4 grams fat; 6 grams fiber; 548 milligrams sodium; 2 grams protein; 9 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Prepare a bed of hot coals in a charcoal grill, or heat a stovetop grill to medium-high. Arrange eggplants, onions and peppers on a baking sheet. Paint vegetables lightly on both sides with olive oil.

  2. Step 2

    Working in batches, grill all vegetables on both sides until softened and lightly charred, about 5 to 6 minutes per side. When all vegetables are cooked, chop them into rough chunks and place in a mixing bowl. Drizzle with 3 tablespoons olive oil and the vinegar. Season well with salt and pepper and toss to coat. Add capers and toss again.

  3. Step 3

    Transfer mixture to a serving dish and sprinkle with oregano and crushed red pepper. Serve at room temperature.

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Ratings

4 out of 5
261 user ratings
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Comments

Alexandra

I use Japanese eggplant. The skin is more tender and it cooks at the same speed as the peppers and onions. I also like balsamic vinegar with this. I you can find pomegranite balsamic, it's delicious with this!

Sue

This was a delicious dish. I did not use the grill but used broiler. The flavors complemented each other and the capers, red wine vinegar, and red pepper flakes gave it zing!

mae

Just saying, making this on 2-burner cast iron grill pan indoors was quite a chore but grilled veggies are good.

Helena

We loved it. I happened to have a mild Anaheim pepper in the fridge and I like that better than bell pepper. But used also red bell pepper. Grilled red onion. I also had some halloumi and grilled that. Worked perfect. Simple but tasty

AnnR

Wow, this was fantastic! I used balsamic vinegar since I didn't have wine vinegar. I didn't have capers, so I chopped up some green olives. I also added a few pinches of za'atar as another post suggested. I could have used a little less oil, since I brushed quite a bit on the veggies while they were grilling. I used my nearly new cast iron grill pan and it worked great. I will definitely make this again.

Bryan

Used Balsamic instead of red wine. Turned out great!

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