Grilled eggplant salad

Prep 15 min
Total 25 min
Makes 8 Servings

18

Ingredients

4
large Japanese eggplants
1/3 cup
1/4 cup
red-wine vinegar
1/2 tsp
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

Calories 121, Protein 1 g, Carbohydrates 9 g, Fat 9 g, Fibre 3 g, Sodium 193 mg.
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