Grilled-Eggplant Salad with Cilantro-Chile Dressing

Grilled vegetables work best. If you like, you can make this dish ahead and serve it cold.

Recipe by Cooking Light July 1999

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Recipe Summary

Yield:
6 servings (serving size: 2 eggplant slices, 1 onion slice, and about 1/4 cup tomato mixture)
Nutrition Info
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Ingredients

Directions

  • To prepare dressing, combine first 6 ingredients in a bowl; stir well with a whisk.

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  • Prepare grill or broiler.

  • To prepare salad, combine tomatoes and dressing, and set aside. Sprinkle eggplant with 1/8 teaspoon salt. Place eggplant on a grill rack or broiler pan coated with cooking spray; cook 5 minutes on each side or until eggplant is done. Remove eggplant from grill rack or pan; set aside. Sprinkle onion with 1/8 teaspoon salt. Place onion on grill rack or broiler pan coated with cooking spray; cook for 5 minutes on each side or until onion is tender.

  • Arrange eggplant and onion slices on 6 plates. Top with tomato mixture; sprinkle with mint and basil.

Nutrition Facts

Per Serving:
77 calories; calories from fat 6%; fat 0.5g; saturated fat 0.1g; mono fat 0.1g; poly fat 0.1g; protein 2.9g; carbohydrates 18.2g; fiber 3.6g; iron 1.2mg; sodium 326mg; calcium 75mg.
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