Grilled Vegetable Salad with Whipped Hummus

I write this title of this recipe VERY hesitantly. To be completely honest, ‘warm’ salad isn’t my thing, I don’t want grilled lettuce, I don’t even want warm grilled chicken ON my salad “on the side please!”

So maybe this recipe isn’t a warm salad, it’s a grilled vegetable medley. Which, by name I feel like it way more ‘fun’ sounding. Like it’s a jazz band rocking out at their local underground speakeasy. I’m getting sidetracked, so let me explain the recipe and we can go from there.

The theme of the recipe is grilled, charr, texture and body. Lots of body. We get this from the melt in your mouth grilled meaty eggplant, the sweet charred corn, lots of olive oil and creamy hummus. Now, I am not going to give you a hummus recipe, I will refer you to my friend Cosette, who makes the most creamy hummus and has so many tips to ensure you will have the best result every time.

Here is the recipe for the topping:

Ingredients (serves 2-4)

1 large eggplant, or 2 medium

2 persian cucumbers

1 pint cherry tomatoes

1/4 red onion

2 ears corn

3 tablespoons olive oil

2 lemons

2 teaspoons honey or sweetener of choice

Hummus of choice

Method

Over medium high flame on the grill, or on grilling pan (if cooking indoors), place eggplant and corn and let cook and charr undisturbed. After about 3 minutes, check on vegetables rotating if golden and charred in spots.

While grilling, make the quick pickled onions. Thinly slice red onion place it into a medium sized bowl and add 1/2 teaspoon salt and juice of a lemon (about 1 tablespoon). Massage the onion slices rubbing the salt into the pieces and making sure to coat with lemon juice. Set aside.

Take corn and eggplant off once corn is charred on all sides and eggplant is charred and soft in the center (you can pierce it with a knife or work to check). Set aside to cool.

In a large bowl, add juice of 1 lemon about 2 tablespoons, 2 tablespoons of olive oil, 2 teaspoons of honey and whisk to mix. Taste and season with salt and pepper, set aside.

Separate the charred skin from the flesh that is too papery to teat and slice eggplant into 1 inch chunks, remove the corn kernels, and add to the bowl with dressing.

Half the cherry tomatoes, cut cucumbers into roughly 1 inch bite-sized pieces and add to the bowl with dressing. Squeeze any excess liquid from pickled onions and add to the salad dressing bowl.

Toss the vegetables and taste. Season with salt and pepper and serve with hummus.

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