Grilled Eggplant Salad

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. Prep
80 min.
Cook
10 min.
Ready In
90 min.
6 servings
Low Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Low Carb, Very low in sodium, Low Sodium
 
Metric measurements

Ingredients

2large tomatoes peeled, seeded, chopped
3each shallots minced*
2tablespoons mint chopped fresh
1x olive oilVideo *
3tablespoons vinegar
1x salt *
1x white pepper freshly ground*
1teaspoon lemon zest grated
2each white eggplants *
2each yellow tomatoes *
16each mint leaves *
* not incl. in nutrient facts

Directions

Combine tomatoes, shallots and chopped mint in bowl.

Add 1/3 cup olive oil and vinegar.

Season to taste with salt and pepper.

Add lemon peel.

Refrigerate at least 1 hour to blend flavors.

Cut eggplants into 1/4-inch slices.

Sprinkle with salt and pepper and brush both sides of each slice with olive oil.

Place eggplant slices on grill over low coals and cook until eggplant is browned on both sides, brushing frequently with olive oil to keep moistened.

Keep warm.

When ready to serve, cut yellow tomatoes into 1/4-inch slices.

Pour chopped tomato mixture on platter, spreading to cover bottom.

Alternately, arrange overlapping slices of eggplant and tomato.

Insert mint leaf between each vegetable slice.

Sprinkle with salt and pepper and splash of olive oil, if desired.

First published: last updated: 2012-09-23

 
 
 
 
 
 
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Nutrition Facts

Serving Size 72g (2.5 oz)
Amount per Serving
Calories 2911% of calories from fat
 % Daily Value *
Total Fat 0g 1%
Saturated Fat 0g 0%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 14mg 1%
Total Carbohydrate 2g 2%
Dietary Fiber 3g 12%
Sugars g
Protein 4g
Vitamin A 38% Vitamin C 22%
Calcium 7% Iron 23%
* based on a 2,000 calorie diet How is this calculated?