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Grilled Eggplant Salad


Yield

6

servings

Prep

80

min

Cook

10

min

Ready

90

min

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
 

Ingredients

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

Directions

Combine tomatoes, shallots and chopped mint in bowl.

Add ⅓ 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 ¼ 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 ¼ 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: 2015-03-28

Comments

 

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?
 

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