Broiled Eggplant Tomato Salad With Spicy Sour Cream Dressing Recipe
Servings: 6
Ingredients
- 3 x Italian eggplants - (abt 4 to 6 ounce ea)
- 3 Tbsp. extra virgin olive oil
- 2 Tbsp. fresh lemon juice
- 1 x garlic clove pressed
- 1/2 tsp dry oregano
- 1/4 tsp salt
- 1/8 tsp freshly-grnd black pepper
- 1 c. cherry tomatoes halved
- 1/2 c. lowfat sour cream
- 2 Tbsp. whole lowfat milk yogurt
- 1 x garlic clove pressed
- 1 Tbsp. finely-minced cilantro
- 1/2 tsp grnd cumin
- 1/2 tsp salt Cilantro sprigs for garnish
Directions
- Heat broiler or possibly grill. Cut eggplants lengthwise into 3 or possibly 4 thin slices, leaving eggplants intact at stem end. Fan out slices.
- In a small bowl, combine oil, lemon juice, garlic, oregano, salt and pepper. Brush eggplants on both sides with half the mix. Grill or possibly broil 3 to 4 min per side till tender and slightly charred.
- Place eggplants on a serving platter, surround with tomatoes. Drizzle with remaining extra virgin olive oil mix. Cold eggplants to room temperature.
- Make dressing: In a small bowl, combine lowfat sour cream, yogurt, garlic, cilantro, cumin, lemon zest and salt; mix well. Spoon some dressing over eggplants and tomatoes and pass remainder. Garnish with cilantro sprigs.
- This recipe yields 6 servings.
- Description: "Mediterranean ingredients and seasonings make this an ideal summer side dish. If you can grill the eggplants over coals, this salad will have even more flavor."
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 244g | |
| Recipe makes 6 servings | |
| Calories 151 | |
| Calories from Fat 97 | 64% |
| Total Fat 11.06g | 14% |
| Saturated Fat 3.26g | 13% |
| Trans Fat 0.0g | |
| Cholesterol 10mg | 3% |
| Sodium 121mg | 5% |
| Potassium 531mg | 15% |
| Total Carbs 12.95g | 3% |
| Dietary Fiber 6.7g | 22% |
| Sugars 6.11g | 4% |
| Protein 2.8g | 4% |
