Grilled-Eggplant Salad

Real Simple
Grilled-Eggplant SaladRecipe
Photo: Andre Baranowski
Here, the sesame oil and charcoal turn garden-variety romaine, eggplants, and tomatoes into an exotic vegetable trio.
6 to 8 servings


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1/4 cup soy sauce
2 tablespoons honey
1 tablespoon sesame oil
1 tablespoon dry sherry or white wine
1 tablespoon grated fresh ginger
1/4 teaspoon crushed red pepper flakes
3 small eggplants, each cut lengthwise into 8 long wedges
3 small heads romaine, cut lengthwise in half
3 plum tomatoes, cut lengthwise in half


Using a whisk, combine the soy sauce, honey, sesame oil, sherry, ginger, and crushed red pepper.

Light a charcoal grill and allow the coals to burn until covered with gray ash or heat a gas grill to medium. Brush the cut sides of the eggplant wedges with the marinade and place on grill. Grill 5 minutes. Brush the romaine and tomatoes and place on grill. Baste the eggplant and turn and cook until all the vegetables are fork-tender, about 10 minutes more.

Created date

May 2004

Nutritional Information

Calcium 37 mg
Calories 94
Caloriesfromfat 0 %
Carbohydrate 17 g
Cholesterol 0 mg
Fat 2 g
Fiber 7 g
Iron 1 mg
Protein 4 mg
Satfat 0 g
Sodium 584 mg