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Holiday Special Eggplant Salad Platter

Chef Melody Shammam stops by the external set at Fox 6 to discuss some tasty meatless grilling alternatives on the 4th of July. She makes a gorgeous Eggplant Salad Platter and Chipotle Shrimp Tacos with Cilantro Lime Sauce.
  Eggplants 4 Pound, sliced diagonally into ¼ inch thick slices (About 8 Medium Sized)
  Grape tomatoes 1 Pint, rinsed (Firm)
  Red bell pepper 1 Large, seeded, halved, then sliced into ¼ inch thick long strips
  Orange bell pepper 1 Large, seeded, halved, then sliced into ¼ inch thick long strips
  Yellow bell pepper 1 Large, seeded, halved, then sliced into ¼ inch thick long strips
  Red onion 1⁄2 Cup (8 tbs), thinly sliced into strips (0.25 Pieces)
  Cherry size mozzarella balls 3⁄4 Pound, drained (Fresh Mozzarella Ciliegine Style)
  Fresh basil 1⁄2 Cup (8 tbs), finely chopped (Packed)
  Extra virgin olive oil 1⁄2 Cup (8 tbs) (Additional For Brushing)
  Balsamic vinegar 1⁄4 Cup (4 tbs)
  Fresh ground black pepper To Taste
  Sea salt To Taste
  Cayenne pepper To Taste

1) Place rack in upper thirds of oven and set to broil.
2) Spray large baking tray with non-stick spray. In batches, place eggplant slices side by side.
3) Lightly sprinkle with sea salt, cayenne pepper and lightly brush with olive oil on both sides.

4) Broil for 10-12 minutes total, turning once halfway through. (Eggplant should be lightly browned and cooked).
5) Repeat process with remaining eggplant slices. Set aside.
6) Place bell peppers, onions, tomatoes, and mozzarella cheese in a medium sized bowl.
7) Add ½ cup olive oil, balsamic vinegar, generously season with freshly ground sea salt and black pepper to taste.
8) Gently toss and set aside.
9) Arrange eggplant slices on a large oval or round platter, starting on the edge, slightly overlapping around the platter spiraling in. Use larger slices for edges, saving the smaller slices for the
10) Spoon bell pepper mixture in the center of the platter.
11) Drizzle remaining dressing liquid on outer eggplant slices and all over platter. Sprinkle entire platter with chopped basil.

12) Cover and refrigerate 1-2 hours before serving.

Use 2 large baking trays to alternate and speed eggplant cooking process.
Eggplant slices may be prepared on the BBQ. Sprinkle with salt, pepper and cayenne pepper, place on the grill and brush with olive oil while grilling, turning often.

Recipe Summary

Difficulty Level: 
Side Dish
Holiday, Party
Low Cholesterol
Chef Melody shares some cooking ideas for the 4th of July Holiday. She shows how to make Eggplant Salad Platter. This is an amazing recipe and I'm sure you're family will like it.

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Average: 4.2 (3 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3547 Calories from Fat 1037

% Daily Value*

Total Fat 112 g172.4%

Saturated Fat 8.4 g42.2%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 2940.8 mg122.5%

Total Carbohydrates 434 g144.5%

Dietary Fiber 138.9 g555.6%

Sugars 171.6 g

Protein 178 g356.2%

Vitamin A 262.5% Vitamin C 1048.8%

Calcium 26.1% Iron 40.4%

*Based on a 2000 Calorie diet

Holiday Special Eggplant Salad Platter Recipe Video