Grilled Eggplant Salad with Mango Sambal
Ingredients
Harissa Spiced Grilled Eggplant
- 5 Cups Cooked Quinoa
- 10 Tbsp Crumbled Feta
- 5 Tbsp Extra Virgin Olive Oil
- ½ Tsp Fresh Lemon Juice
- ½ Tsp Harissa Powder*
- 1 Red Bell Pepper (Quartered and Seeded)
- 2 ½ lb Eggplantstrimmed, cut crosswise into 1/2-inch-thick rounds for small eggplant or cut into lengthwise quarters then into 6ths or 8ths for large eggplant
Grilled Fresh Mango
- 1 Clove Garlic
- 1 Tsp Fresh Lime Juice
- 1 Tbsp Rum Kosher Salt to Taste
- 1 Tsp Olive Oil
- 2 Ripe Mangos
Mango Sambal
- 1 Cup Chopped Ripe Mango
- 2 Tbsp Rice Wine Vinegar
- ½ Tsp Fish Sauce 1 Small Serrano Chile
- 2 Tbsp Honey
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Instructions
Harissa Spiced Grilled Eggplant
- Whisk 2 Tablespoons oil, lemon juice, and harissa in medium bowl.
- Season mixture with salt, to taste.
- Prepare grill (high heat).
- Grill bell pepper quarters, skin side down, until charred and cooked through.
- Reduce heat to medium on grill.
- Pour remaining 3 Tablespoons oil onto rimmed baking sheet.
- Place prepped eggplant on prepared sheet; turn to coat.
- Sprinkle with salt and pepper.
- Grill until charred in spots and cooked through, turning occasionally, about 10 minutes.
- Return eggplant to same sheet.
Grilled Fresh Mango
- To make marinade: Mix all the ingredients in a large bowl, except the mango; whisk well.
- Peel the mangos.
- Cut the cheeks from the fruit and trim the remaining flesh from the pit.
- Add the cheeks and larger pieces to the mixing bowl to marinate for 30 minutes to an hour.
- Use the smaller pieces for the sambal.
- Preheat a grill to medium-hot.
- Remove the mango cheeks from the marinade (save marinade to drizzle on salads) and place the pieces on the grill and cook 8 to 10 minutes turning the mango until cooked through and caramelized.
Mango Sambal
- Combine mango and remaining ingredients and cook in a large saucepan 8 to 10 minutes to help “set” the ingredients, and then cool immediately.
- Serve on the side or toss with quinoa.
- Divide ingredients evenly by 10 to make 10 individual composed salads or place ingredients onto a large serving platter to serve family style.
- Drizzle reserved mango marinade over salad.
- Garnish individual servings with 1 Tablespoon crumbled feta and fresh herbs.
*Harissa powder is a spice blend. If unavailable, combine ¼ cup ground coriander, ¼ cup garlic powder, ½ cup paprika, ¼ cup cumin, 3 Tablespoons ancho chile powder, 4 teaspoons salt and 4 teaspoons cayenne pepper.
Recipe courtesy of Chef Dave Woolley
Categories: Lunch & Dinner, Salads