Authentic Portuguese Grilled Eggplant and Zucchini Salad

There is a unique warmth to Portuguese cuisine, a culinary tradition that masterfully transforms simple garden vegetables into vibrant feasts through the use of bold aromatics and open-fire cooking. This Portuguese Grilled Eggplant and Zucchini recipe is a celebration of that rustic simplicity, bringing the smoky soul of the Iberian Peninsula directly to your backyard. By utilizing the Arteflame grill, we mimic the traditional wood-fired cooking methods found in Portuguese villages, imparting a distinct char that contrasts beautifully with the zesty brightness of fresh vinegar and herbs. This dish is not just a side; it is a marinated salad that actually improves with time, allowing the flavors to meld into a savory, tangy melody. Whether you are hosting a summer barbecue or looking for a healthy, Mediterranean-inspired accompaniment to your protein, this recipe captures the essence of al fresco dining with effortless elegance.

Ingredients

• 2 medium Eggplants, sliced lengthwise into 1/2 inch planks
• 3 medium Zucchini, sliced lengthwise into 1/2 inch planks
• 1/2 cup Extra Virgin Olive Oil (plus more for brushing)
• 1/4 cup Red Wine Vinegar (or high-quality apple cider vinegar)
• 4 cloves Garlic, finely minced
• 1 small bunch Fresh Parsley, chopped
• 1 tbsp Fresh Oregano or Mint (optional for variation)
• 1 tsp Sea Salt (plus more for sweating the eggplant)
• 1/2 tsp Black Pepper, freshly ground
• 1 tsp Paprika or Portuguese Piri-Piri spice (optional for heat)

Instructions

Step 1: Prep and Sweat the Eggplant

1. Wash the eggplant and zucchini thoroughly. Slice both vegetables lengthwise into planks approximately 1/2 inch thick to ensure they hold up well on the grill.
2. Place the eggplant slices in a colander or on a wire rack and sprinkle them generously with coarse salt. Allow them to sit for about 20 to 30 minutes. This process, known as "sweating," draws out excess moisture and bitterness, ensuring a creamy texture rather than a spongy one after grilling.
3. Rinse the salt off the eggplant slices with cold water and pat them completely dry with paper towels.

Step 2: Fire Up the Arteflame

1. Build a medium-sized fire in the center of your Arteflame grill. Allow it to burn down until the flat cooktop reaches a consistent medium-high heat.
2. Wipe the cooktop down with a little vegetable oil to season it and prevent sticking. You want the surface hot enough to sear the vegetables instantly upon contact.

Step 3: Grill the Vegetables

1. Brush the zucchini and dried eggplant slices lightly with olive oil on both sides.
2. Place the vegetable planks directly onto the flat steel cooktop. Position them closer to the center for a harder sear, or move them toward the outer edge if they are browning too quickly.
3. Grill for about 3-5 minutes per side. You are looking for a beautiful golden-brown color and distinct grill marks (or an even sear). The vegetables should be tender but not falling apart.
4. Remove the vegetables from the grill as they finish and set them aside on a large platter.

Step 4: Create the Marinade

1. While the vegetables are still warm, prepare the dressing. In a small bowl, whisk together the 1/2 cup of extra virgin olive oil, red wine vinegar, minced garlic, salt, pepper, and paprika.
2. Taste the vinaigrette; it should be punchy and slightly acidic to cut through the richness of the olive oil and grilled flavors.

Step 5: Assemble and Marinate

1. Layer the warm grilled eggplant and zucchini in a shallow serving dish.
2. Pour the vinaigrette generously over the layers, ensuring every slice is coated. Sprinkle the fresh chopped parsley and oregano between the layers.
3. Allow the dish to sit at room temperature for at least 30 minutes before serving. This resting period allows the vegetables to absorb the garlic and vinegar, transforming the flavor profile completely.

Tips for Perfect Grilled Vegetables

To achieve the most authentic texture and flavor, patience is your best ingredient. One crucial tip is to never skip sweating the eggplant; removing that internal moisture is the difference between a soggy vegetable and a creamy, delectable bite. Furthermore, utilize the different heat zones of your Arteflame cooktop. If you have slices of varying thickness, keep the thicker ones closer to the center fire and the thinner ones near the cooler outer edge to ensure everything finishes cooking at the same time. Finally, while you can eat this dish immediately, it is traditionally served at room temperature or even cold the next day. The vinegar acts as a light preservative, and the flavors deepen significantly after resting for an hour or two. Don't be afraid to be generous with the olive oil, as the vegetables will soak it up like a sponge.

Variations

This Portuguese recipe is incredibly versatile and serves as a fantastic canvas for your own culinary creativity. While the traditional version is simple and relies on the quality of the olive oil and vinegar, you can easily tweak it to suit your palate or whatever produce you have on hand. Adding cheese creates a more substantial dish, while spicy elements can pay homage to Portugal's colonial culinary history with peppers. Here are a few popular ways to mix things up:

• Spicy Piri-Piri: Add chopped fresh chili peppers or a teaspoon of Piri-Piri sauce to the marinade for a fiery kick.
• Cheesy Delight: Crumble fresh goat cheese or feta over the top just before serving for added creaminess and tang.
• Sweet and Sour: Use balsamic glaze instead of red wine vinegar for a sweeter, darker finish.
• Pepper Mix: Grill red and yellow bell peppers alongside the eggplant and zucchini for added color and sweetness.
• Crunchy Texture: Top with toasted pine nuts or walnuts right before serving for a contrast in texture.

Best Pairings

Portuguese Grilled Eggplant and Zucchini is a robust side dish that holds its own against strong flavors, making it the perfect companion for a variety of proteins. In Portugal, this type of salad is often served alongside grilled fish, particularly sardines or mackerel, where the acidity of the vinegar cuts through the oiliness of the fish. It also pairs exceptionally well with grilled meats, offering a lighter counterpoint to heavy steaks or pork chops. If you are planning a full menu, consider the texture and flavor balance of the entire meal. Here are some top pairing suggestions:

• Grilled Sardines: The classic Portuguese pairing; the smoky vegetables complement the rich, salty fish perfectly.
• Peri-Peri Chicken: The cooling nature of the zucchini helps balance the heat of spicy grilled chicken.
• Crusty Bread: Serve with a loaf of rustic sourdough to sop up the delicious garlic and oil marinade left at the bottom of the dish.
• Lamb Chops: The herbal notes of oregano and parsley in the salad resonate beautifully with the gaminess of grilled lamb.

Conclusion

Mastering this Portuguese Grilled Eggplant and Zucchini recipe on your Arteflame grill is an excellent way to introduce Mediterranean flair to your outdoor cooking repertoire. It is a dish that respects the integrity of the ingredients, using fire and simple seasonings to elevate humble vegetables into something truly memorable. Whether enjoyed as a light lunch, a side dish for a grand barbecue, or a midnight snack with a piece of crusty bread, the combination of smoky char and zesty marinade is sure to delight. Remember that this dish gets better with time, so consider making a double batch to enjoy the leftovers throughout the week. Gather your friends, fire up the grill, and enjoy the simple pleasures of good food and great company.