Grilled Eggplant Salad

recipe
Assemble this twist on eggplant parmigiana up to three hours ahead.

Yield:

4 servings (serving size: 1 1/4 cups)

Recipe from

Cooking Light

Nutritional 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

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

Preparation

Prepare grill.

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.

Note:

Charity Ferriera,

Cooking Light

June 2007
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