Grilled Eggplant Salad

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Time to Prepare this Recipe
Calories Per Serving and Nutrition Information 29 calories per serving view nutrition facts
# of servings this recipe makes 6 servings suggest servings
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Ingredients

2 large tomatoes peeled, seeded and chopped
3 each shallots minced
2 tablespoons mint fresh, chopped
1 x olive oil
3 tablespoons vinegar
1 x salt to taste
1 teaspoon lemon zest grated
2 each white eggplants
2 each yellow tomatoes
16 each mint leaves

Directions

Combine the first three in a bowl.

Add 1/3 cup olive oil and vinegar.

Season to taste with salt and pepper.

Add lemon peel.

Chill at least 1 hour to blend flavors.

Cut eggplants into 1/4 inch slices.

Sprinkle with salt and pepper.

Brush both sides of each slice with oilve oil.

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

Keep warm.

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

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

Alternately arrange overlapping slice of eggplant and tomato.

Insert a mint leaf between each vegetable slice.

Sprinkle with salt and pepper and a splash of olive oil.

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Nutrition Facts

Serving Size 72g
Amount per Serving
Calories 29 11% of calories from fat
% Daily Value*
Total Fat 0.0g1%
 Saturated Fat 0.0g0%
 Trans Fat 0.0g
Cholesterol 0mg0%
Sodium 14mg1%
Total Carbohydrate 6.0g2%
 Dietary Fiber 3.0g12%
 Sugars 2.0g
Protein 2.0g4%
Vitamin A 38%  Vitamin C 22%
Calcium 7%  Iron 23%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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