Grilled eggplant salad
Prep 15 min
Total 25 min
Makes 8 Servings
Updated Nov 24, 2014
Chatelaine
Ingredients
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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