Photo by: Photo: Andre Baranowski

Grilled-Eggplant Salad

Here, the sesame oil and charcoal turn garden-variety romaine, eggplants, and tomatoes into an exotic vegetable trio.

  • Yield: 6 to 8 servings


  • 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 none small eggplants, each cut lengthwise into 8 long wedges
  • 3 none small heads romaine, cut lengthwise in half
  • 3 none 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.

Nutritional Information

Amount per serving
  • Calcium: 37mg
  • Calories: 94none
  • Calories from fat: 0%
  • Carbohydrate: 17g
  • Cholesterol: 0mg
  • Fat: 2g
  • Fiber: 7g
  • Iron: 1mg
  • Protein: 4mg
  • Saturated fat: 0g
  • Sodium: 584mg

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Grilled-Eggplant Salad Recipe