A grilled eggplant mash mixed with diced tomatoes and onions and dusted with chopped parsley. Literally, the monk's salad! Simple and light.

I wanted a grilled eggplant dish that was different.●You can adjust the amount of chili pepper.●Before grilling the eggplant, cut a circular shape into the bottoms, as well as several vertical slices to help the skins to peel easier.●You can also use sesame oil when cooking. Recipe by abichi

I wanted to find a good way to use up some leftover grilled saury, so I combined it with grilled eggplant I had in the freezer, and the result was surprisingly delicious.Adjust the flavor of the dressing according to the saltiness of the grilled fish and the ponzu you use.To give you an idea, at our house we like grilled fish so salty that it doesn't need soy sauce for seasoning. Recipe by Setsubunhijiki

I wanted to come up with a fried recipe using olive oil since I bought a big bottle. My family loves eggplant, so I tried using that.The eggplants will be crispy on the outside and soft and creamy on the inside if fried, so I recommend it. Use whatever vegetables you like in the salad. For 3-4 servings. Recipe by Renbasu

I still had some eggplants left over after making my previous eggplant recipe ("Mild flavored Eggplant Curry Stir Fry"), so this time around I used them in a side dish rather than a main dish.After microwaving the eggplants, when you shred them up, be careful not to burn yourself! If it's too hot to handle, you can cut them up with a knife instead.If you chill it in the refrigerator after Step 7, it will become even better. For 4 servings. Recipe by KaHoM

We needed a side to go with a "surf n turf" BBQ dinner, so I adapted this from a Mediterranean Diet article. The picture here is not the finished dish, but the veggies diced up pre grilling. I didn't see the need to give specific measures for the vegetable portions, since you can add or subtract veggies as you like.

Inspired by a grilled Cesar salad. This is a great complement to a meaty BBQ. It can also be cooked in a pan.

My parents sent me eggplants that they grew, so I used them to replicate a dish my mother used to prepare.Be sure to blot the excess water from the eggplant or else oil will spatter when sautéing. Recipe by ihara2525

I had some garlic-flavored marinated baby eggplant from a department store deli section. The baby eggplant had been deep-fried and soaked well in a refreshing and delicious marinade!I made some at home using cheap regular eggplant! I cooked them in the frying pan and combined them with the very well-matching tomato marinade to make this a type of salad. It was delicious!Don't burn the garlic!-The eggplant will fit perfectly into a 26 cm frying pan. You can add some more olive oil if you need to while cooking.-The juice that comes out while cutting the tomatoes can also be used in the sauce.-Let it chill to allow the flavors to blend thoroughly.-I recommend using Krazy Salt. Recipe by moj

I saw this recipe in a Turkish cookbook. This specific recipe is my own variation, as I changed the original recipe slightly to make a manageable amount with revised procedures.You can also grill the eggplant in an oven (bake for 1 hour after making cuts).I used an American eggplant, but you can also use the slim and long type.Try serving this dish with hummus (chickpea paste -and tortillas. For a manageable amount. Recipe by Kuminchan

This Grilled Chicken Salad is fresh, flavorful, and satisfying. Juicy grilled chicken pairs with crisp vegetables and a light dressing, making it a perfect balance of protein and freshness. Great as a healthy meal or a light side dish! Enjoy!

The marinated zucchini and tomato salad that I bought from the department store contained delicious chunks of fried green and yellow zucchini, fried potatoes in their skins, and cherry tomatoes with a sweet fried onion dressing. It tasted so good! But it is kind of expensive, so I tried making it at home instead.Salt the vegetables as they're cooking.You could save time by cooking the onion, zucchini and potato together in one large frying pan. 26 cm should be a good size.Please make sure to chill the salad and let the flavours combine well.If you add yellow bell peppers, the color scheme will look just right. Try adding eggplant or shimeji mushrooms too. Recipe by moj