Grilled Eggplant Salad with Onion and Cucumber

4 hours Prep: 20 minutes Cook: 40 minutes

60 calories per serving view nutrition facts

8 servings suggest servings

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Ingredients

2	small	eggplants
2	tablespoons	vegetable oil
1	medium	cucumber
1	each	red onion	sliced
1/2	cup	cider vinegar
2	tablespoons	brown sugar	firmly packed
1/2	teaspoon	salt

Directions

Lightly brush eggplant slices with oil and put them on a tray.

On a barbecue with lid, place grill 5-6" over a solid bed of hot coals.

When grill is hot, rub it lightly with a paper towel dipped in salad oil.

Lay eggplant slices close together on grill. Cover barbecue, open drafts, and cook until slices are well browned and soft when pressed, 15-20 minutes; turn, as needed, with a wide spatula.

Return slices to the tray.

If slices are cooked ahead, cover and chill up to a day.

In a bowl, cover cucumber and onion slices with ice water.

Quickly squeeze slices to briuse lightly, then cover and chill 30 minutes to 1 hour; drain.

In bowl, mix cucumber, onion, vinegar, sugar, and 1/2 teaspoon salt.

If made ahead, cover and chill up to 4 hours.

Coarsely chop eggplant and spoon onto a rimmed platter; top with cucumber and onion mixture.

Add salt to taste.

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Nutrition Facts

Serving Size 89g

Amount per Serving

Calories 60 50% of calories from fat

	% Daily Value*
Total Fat 3.0g	5%
Saturated Fat 0.0g	2%
Trans Fat 0.0g
Cholesterol 0mg	0%
Sodium 153mg	6%
Total Carbohydrate 7.0g	2%
Dietary Fiber 1.0g	2%
Sugars 6.0g
Protein 0.0g	1%