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Grilled Eggplant Salad

Grilled Eggplant Salad

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

Cooking Light JUNE 2007

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

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.

Nutritional Information

Amount per serving
  • Calories: 86
  • Calories from fat: 39%
  • Fat: 3.7g
  • Saturated fat: 1.6g
  • Monounsaturated fat: 1.3g
  • Polyunsaturated fat: 0.4g
  • Protein: 3.5g
  • Carbohydrate: 12g
  • Fiber: 5g
  • Cholesterol: 8.3mg
  • Iron: 0.9mg
  • Sodium: 243mg
  • Calcium: 67mg
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