GRILLED EGGPLANT FRENCH SALAD

The grilled Eggplant French Salad is a light and easy dish of French recipes to make for a midsummer night. With roasted pepper sauce, fresh greens, and a delicious dressing, you’ll be enjoying the taste of summer all year!

Something new for a midsummer night

The perfect eggplant summer salad is a very light, fresh, and healthy grilled french recipe. You can make it in less than 40 minutes with ingredients you will easily find in your kitchen. This salad has a lovely mix of flavors that come together to create an easy but delicious summer meal.

The eggplant salad with French dressing is light and refreshing, with just the right amount of tanginess. It starts with marinating with french dressing.

With adding some herbs, and pepper. The roasted pepper sauce, delightful accompaniment served with french eggplant salad.

GRILLED EGGPLANT SALAD

GRILLED EGGPLANT SALAD

Marinated wiith French dressing

Recipe by Biraj Kumar
0 from 0 votes
Course: Salads, AppetizersCuisine: FrenchDifficulty: Easy
Servings

4

servings
Prep time

15

minutes
Grilling Time

5

minutes
Calories

300

kcal
Cooling Time

5

minutes
Baking Time

20

Minutes
Total time

45

minutes

Ingredients

  • 1 no Large Eggplant

  • 2 no Bellpepper

  • 2 tbsp Olive oil

  • 1 tbsp Chopped garlic

  • 1/2 tbsp Paprika

  • 1 tbsp Lemon Juice

  • 1 tbsp Finely chopped celery

  • Crushed pepper

  • Salt as required

  • Chopped Parsley

Directions

  • Cut 1/2 the Bell Pepper and marinate with Olive oil, salt, pepper, garlic, and celery. Preheat the oven to 180 degrees, place the pepper on a baking tray. Roast for 15- 20 minutes,
  • Washed eggplant and cut a thin slice lengthwise, marinate with salt, crushed pepper, olive oil, lemon juice, paprika, and chopped garlic, celery. Just leave for 5 minutes and grill it.
  • Grill both sides of eggplant and keep on a platter. Keep aside for cool.
  • Remove out the pepper from an oven. Skinless, and seedless it. Blend until it becomes smooth. Season with salt, pepper, and lemon juice.
  • Place eggplant on a bed of Iceberg and garnish with onion rings, fried cherry tomato, and a parsley sprig.
  • Served cold with roasted pepper sauce.

Biraj Kumar

My food blog is all about cooking, food, and healthy living. You’ll find recipes for every meal of the day and tips for new recipes Ideas.

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.