Grilled Corn and Eggplant Salad
A Delicious Summer Salad You Can Make on the Grill or in the Oven
Serves 4
Ingredients:
- 4 Cobs of Corn, shucked
- 2 Jalapeno Peppers
- ½ Red Onion, peeled
- 1 Eggplant, cut in half
- 3 tbsp Canola or Olive Oil
- 1 Lemon
- 2 Tomatoes, cored and cut into bite-sized pieces
- Salt and Pepper to taste
- 1 Bunch of Parsley or Cilantro, roughly chopped
Directions:
- Drizzle the vegetables with 2 tbsp of oil and sprinkle with the chili flakes. If you’re grilling, heat the grill to medium. If you’re using the oven, set the broiler to low and put the corn on one sheet pan and the other vegetables on a second sheet pan.
- Grill the corn, or roast it under the broiler, for about 5 minutes, turning occasionally, until cooked through and charred. Set aside to cool.
- Grill, or roast, the pepper, onion, and eggplant, again turning as needed, until they’re charred and cooked, another 3-5 minutes. Set aside to cool.
- Once the corn has cooled enough to work with cut the kernels off the cobs and add them to a large bowl with the tomatoes. Remove the stem and the seeds from the peppers, then thinly slice them and the red onion. Cut the eggplant into bite sized pieces, then add everything to the bowl of corn and tomato.
- Zest the lemon over the salad, then cut it in half and squeeze over the juice. Add a little more oil, if desired, as well as the salt, pepper and either parsley or cilantro. Mix thoroughly, then serve and enjoy!