Grilled Eggplant Salad
25
- Prep Time15 min
- Total Time25 min
- Makes8 Servings
(Photo: Angus Fergusson)
Charred eggplant, fresh tomatoes and capers mean every mouthful is brimming with flavour.
Ingredients
4 large Japanese eggplants
1/3 cup olive oil
1/4 cup red-wine vinegar
1/2 tsp salt
2 garlic cloves, minced
4 tomatoes, quartered, seeded, chopped
4 tsp capers, chopped
Instructions
Preheat barbecue to medium. Trim ends off eggplants. Slice each lengthwise into 3 long slices.
Whisk 1/4 cup oil with vinegar, salt and garlic in a large bowl. Add tomatoes and capers and toss to coat. Season with pepper.
Brush eggplant slices with remaining oil. Oil grill, then barbecue eggplant, lid closed, flipping halfway through, until cooked but still firm, 3 to 4 min per side. Chop into large chunks. Stir into tomato mixture.
Nutrition (per serving)
Calories 121, Protein 1g, Carbohydrates 9g, Fat 9g, Fibre 3g, Sodium 193mg.
