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Grilled Eggplant (Aubergine) and Pepper Salad

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“This is a recipe from Sunset Magazine and best served with the Flank Steak with Warm Moroccan Spices Flank Steak With Warm Moroccan Spices, they suggest a nice Syrah to be served with this meal as the spices of this meal loop into the same spices of the wine. Note: To toast Pine Nuts, bake in a 325 degree F. oven, shaking pan occasionally, just until beginning to brown, about 8 minutes. Grill the vegetables before the flank steak, then finish the salad as the steak cooks. If grilling over charcoal, you may need to add a few more briquets before grilling the steak.”

Ingredients Nutrition


  1. Lay bell peppers, zucchini, eggplant, and onion on baking sheets.
  2. Brush both sides of vegetables with Moroccan marinade.
  3. Lay vegetables on a well-oiled grill over a solid bed of medium-hot coals, or medium-high heat on a gas grill; close lid on gas grill.
  4. Cook vegetables, turning once, until beginning to brown and just tender when pierced. 7 to 8 minutes for eggplant, 8 to 10 minutes for onions and bell peppers, and 12 minutes for zucchini.
  5. Transfer to a large cutting board as done.
  6. Cut vegetables into 1 inch pieces and put in a bowl.
  7. Add pine nuts, mint and any remaining marinade.
  8. Mix, adding more vinegar, salt and pepper to taste.

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