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Grilled Eggplant Salad

Yield 4 servings (serving size: 1 1/4 cups)
Assemble this twist on eggplant parmigiana up to three hours ahead.

Ingredients

  • 1 (1-pound) eggplant, cut crosswise into 1/2-inch-thick slices
  • Cooking spray
  • 2 cups coarsely chopped tomato
  • 1/4 cup (1 ounce) crumbled feta cheese
  • 2 tablespoons chopped fresh basil
  • 1 tablespoon red wine vinegar
  • 1 tablespoon balsamic vinegar
  • 2 teaspoons capers
  • 1 teaspoon extravirgin olive oil
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon freshly ground black pepper
  • 1/8 teaspoon salt
  • 1 garlic clove, minced

Nutrition Information

  • calories 86
  • caloriesfromfat 39 %
  • fat 3.7 g
  • satfat 1.6 g
  • monofat 1.3 g
  • polyfat 0.4 g
  • protein 3.5 g
  • carbohydrate 12 g
  • fiber 5 g
  • cholesterol 8.3 mg
  • iron 0.9 mg
  • sodium 243 mg
  • calcium 67 mg

How to Make It

  1. Prepare grill.

  2. Lightly coat both sides of eggplant slices with cooking spray. Place eggplant on grill rack coated with cooking spray; grill 5 minutes on each side or until tender. Cool; cut each eggplant slice into quarters. Combine eggplant, tomato, and remaining ingredients in a large bowl; toss gently.