Grilled Eggplant Salad Recipe Print Page

Options

Format:

Full Page
3 x 5 card
4 x 6 card

Include:

Nutritional Info
Advertisement
Grocery Deals

See more

Salad Recipes

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

Search for Recipes by Nutrition Data

Go to full version of

Grilled Eggplant Salad recipe