Grilled Eggplant Salad Recipe
Servings: 6
Ingredients
- 2 lrg tomatoes *
- 3 x Shallots, chopped
- 2 Tbsp. Minced fresh mint Extra virgin olive oil
- 3 Tbsp. Vinegar Salt Freshly ground. white pepper
- 1 tsp Grated lemon peel
- 2 x White eggplants
- 2 x Yellow tomatoes
- 16 x Mint leaves
Directions
- *Note: tomatoes should be peeled, seeded and minced. Combine tomatoes, shallots and minced mint in bowl. Add in 1/3 c. extra virgin olive oil and vinegar.
- Season to taste with salt and pepper. Add in lemon peel. Chill at least 1 hour to blend flavors. Cut eggplants into 1/4-inch slices. Sprinkle with salt and pepper and brush both sides of each slice with extra virgin olive oil. Place eggplant slices on grill over low coals and cook till eggplant is browned on both sides, brushing frequently with extra virgin olive oil to keep moistened. Keep hot. When ready to serve, cut yellow tomatoes into 1/4-inch slices. Pour minced tomato mix on platter, spreading to cover bottom. Alternately, arrange overlapping slices of eggplant and tomato. Insert mint leaf between each vegetable slice. Sprinkle with salt and pepper and splash of extra virgin olive oil, if you like.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 244g | |
| Recipe makes 6 servings | |
| Calories 50 | |
| Calories from Fat 4 | 8% |
| Total Fat 0.52g | 1% |
| Saturated Fat 0.08g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 20mg | 1% |
| Potassium 585mg | 17% |
| Total Carbs 11.25g | 3% |
| Dietary Fiber 5.4g | 18% |
| Sugars 4.37g | 3% |
| Protein 2.4g | 4% |
