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Grilled Eggplant & Basil Vinaigrette


Why use meat when you can enjoy a delicious dish like this which will keep you wanting more!













Low Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber, Sodium-Free, Low Sodium


2 pounds eggplant
firm, japanese
1 x vegetable oil
1 x salt
to taste
1 x black pepper
to taste
1 x vinegar
3 each garlic
cloves, thinly sliced
1 cup basil
fresh, leaves, torn into small pieces


This is a dish whose flavors improve with time, so make it when you have your grill going anyway. Grill the eggplant when the coals are dying, assemble the recipe, and it will be ready for a meal the next day.

Wipe eggplants and slice lengthwise or diagonally into pieces a little less than ½-inch thick. Discard the end pieces that are mostly skin. Brush each piece on both sides with oil and grill over the coals. (You can also fry the eggplant slices instead of grilling them, or even broil them, if you prefer.) To make crisscross grill marks, turn each slice just once at a 45-degree angle. Cook on both sides until eggplant is nicely colored and tender. As you work, make a layer of cooked eggplant in a non-corrosive dish. Season with salt and freshly ground pepper, scatter garlic and basil leaves on top and splash a little vinegar over all. Add the next layer of eggplant and continue until everything is used. The warmth from the eggplant will bring out the flavors of the garlic and the basil. It will smell wonderful.

Cover the dish and refrigerate for several hours or overnight. Bring to room temperature before serving.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 156g (5.5 oz)
Amount per Serving
Calories 427% of calories from fat
 % Daily Value *
Total Fat 0g 0%
Saturated Fat 0g 0%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 4mg 0%
Total Carbohydrate 3g 3%
Dietary Fiber 5g 21%
Sugars g
Protein 4g
Vitamin A 1% Vitamin C 8%
Calcium 2% Iron 2%
* based on a 2,000 calorie diet How is this calculated?


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