Grilled eggplant salad
24
PREP TIME
15 min
TOTAL TIME
25 min
Makes
8 Servings
Angus Fergusson
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
- 1 g,
- Carbohydrates
- 9 g,
- Fat
- 9 g,
- Fibre
- 3 g,
- Sodium
- 193 mg.
FILED UNDER: barbecue grill vegetables Vegetarian
