Grilled eggplant salad

23

PREP TIME

15 min

TOTAL TIME

25 min

Makes

8 Servings

Grilled eggplant salad

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.