She Strengthens

Smoky Vegetarian Salad: A San Francisco-Inspired Delight

The Perfect Neighborhood Restaurant

Imagine a restaurant that embodies the essence of a great neighborhood eatery – warm, inviting, and serving up mouthwatering dishes that leave you craving for more. That’s exactly what you’ll find in San Francisco’s Nopa, and one dish that stands out from the rest is their incredible smoky vegetarian salad, crafted by the talented Chef Laurence Jossel.

A Recipe Worth Replicating

This salad is a game-changer, and with a few simple tweaks, you can recreate it in the comfort of your own kitchen. No outdoor grill? No problem! Simply roast the eggplant in the oven instead.

Roasting the Eggplant

Preheat your oven to 375°F (190°C). Pierce the eggplants with a fork on all sides to allow steam to escape, then place them on a baking sheet lined with parchment paper. Roast for 35 minutes, or until they’re soft and collapsed.

The Recipe

* Servings: 2-4 * Difficulty: Easy Total Time: 1 hour 15 minutes Active Time: 15 minutes

Ingredients

• 2 large eggplants
• 1/4 medium red onion, thinly sliced
• 1 tablespoon plus 1 teaspoon kosher salt
• 1 tablespoon red wine vinegar
• 2 medium tomatoes, sliced
• 1/4 cup olive oil
• 1/4 cup freshly squeezed lemon juice
• 6 basil leaves, finely chopped
• 6 mint leaves, finely chopped
• 1 scallion, thinly sliced
• 1 tablespoon fresh Italian parsley, finely chopped
• 1 medium garlic clove, minced to a paste
• 1 teaspoon coarsely ground black pepper

Preparing the Salad

Heat a charcoal or gas grill to medium-high (about 375°F). Add the whole eggplants and allow the skin to char all over, turning every 5 minutes. After about 30 minutes, the eggplants will collapse. Remove to a colander and allow to cool.

Meanwhile, combine the onion, 1 teaspoon of the kosher salt, and vinegar in a medium nonreactive bowl. Allow to marinate for at least 5 minutes.

Once the eggplant is cool, scoop the flesh from the charred skin and coarsely chop it. Combine the eggplant with the marinated onions and remaining ingredients. Mix together gently and season well with additional salt and freshly ground black pepper to taste.

Serving Suggestion

Serve the salad at room temperature with grilled pita or baguette toasts for a truly unforgettable culinary experience.