Eggplant salad!

When I was young, I used to spend every summer in my village. Every Sunday meant the whole family gathering in my grandma’s house for a traditional charcoal barbeque of pork chops and beef steaks. Before cooking the meat, my grandma would first throw 3 to 4 eggplants into the hot coals. This is the perfect technique for roasting an eggplant and gives a lovely smoky flavor whilst keeping its flesh succulent and white.


  • 2-3 medium eggplant
  • 1 small white onion, diced
  • 1 red bell pepper, diced
  • 1 clove of garlic, finely grated
  • 100g fresh parsley, chopped
  • 2tbs white vinegar
  • 50ml olive oil
  • Salt and pepper to taste


  1. Grill the eggplant by either placing them in the oven, under the grill or directly on the gas stove over the open flame. The peel should be well charred in order for the flesh to be soft and white.
  2. Remove the peel and put the flesh into a mixing bowl.
  3. Add the remainder of the ingredients and mix well.

Serve in a bowl with a drizzle of olive oil and dress with fresh parsley or get creative and present it as seen in the above photo!

Tip: The best technique for grilling the eggplant is on a BBQ, so if you have the opportunity to cook it this way, do so! You will achieve an incredibly smooth and smoky taste!

Kali orexi!