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Eggplant Salad

Add a Spicy Summer Side of Marinated Eggplant and Seasonal Vegetables!

Eggplant Salad


1/4 cup olive oil
1 teaspoon turmeric
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chefs spice Options

1 teaspoon cumin
1/2 teaspoon red pepper flakes
1/2 cup lime juice
8 garlic cloves
1/2 cup cilantro
3 pounds eggplant, cut in 1" thick slices
3 plum tomatoes, halved lengthwise
4 bell peppers, halved and seeded
1 jalapeno, halved and seeded

Cooking Instructions

In a blender add olive oil, turmeric, cumin, red pepper flakes, lime juice, garlic and cilantro and pulse until blended.

Toss the marinade over the cut vegetables and let sit for 30 minutes.

Preheat the grill to medium heat.

Grill all the vegetables for about 4 to 5 minutes until cooked but not mushy. Use a non-stick grill basket for smaller bite sized vegetables.

Let the vegetables chill and then cut into bite sized pieces.

Garnish with lime juice, olive oil and salt.

Equipment List

Santoku Knife
Chefs Knife
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