Rating: 3.5 stars
2 Ratings
  • 1 star values: 0
  • 2 star values: 1
  • 3 star values: 0
  • 4 star values: 0
  • 5 star values: 1

Be sure to choose smaller eggplants; they'll be easier to slice and easier to handle on the grill. 

Emily Nabors Hall
Recipe by Cooking Light July 2016

Gallery

Jennifer Causey; Styling: Claire Spollen

Recipe Summary

Yield:
Serves 4 (serving size: 1/2 eggplant and 1 tbsp. dressing)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cut eggplants lengthwise into 1/2-inch-thick slices.

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  • Combine mayonnaise, vinegar, lemon juice, pepper, sugar, and grated garlic clove in a bowl.

  • Heat a grill pan over medium-high heat; coat with cooking spray. Grill eggplant 3 minutes on each side. Top with dressing, capers, and salt.

Nutrition Facts

73 calories; fat 3.2g; saturated fat 0.1g; mono fat 7.8g; poly fat 1.2g; protein 2g; carbohydrates 10g; fiber 6g; cholesterol 0mg; iron 1mg; sodium 257mg; calcium 18mg; sugars 4g; added sugar 0g.
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