Grilled eggplant salad

Name: Grilled eggplant salad
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 8
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

Prep Time15 mins
Total Time25 mins
Makes8 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 1g, Carbohydrates 9g, Fat 9g, Fibre 3g, Sodium 193mg.

FILED UNDER:

barbecue Vegetarian grill vegetables