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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 71.1
  • Total Fat: 1.6 g
  • Cholesterol: 2.7 mg
  • Sodium: 316.8 mg
  • Total Carbs: 12.7 g
  • Dietary Fiber: 4.1 g
  • Protein: 3.5 g

View full nutritional breakdown of Grilled Eggplant Salad calories by ingredient
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Grilled Eggplant Salad

Submitted by: XTEDDYX

Introduction

This is a delicious meal or side to take advantage of when beautiful eggplants and tomatoes are in season. To kick up the protein you can try adding salad shrimp or chicken or beans to this recipe....it's versatile! This is a delicious meal or side to take advantage of when beautiful eggplants and tomatoes are in season. To kick up the protein you can try adding salad shrimp or chicken or beans to this recipe....it's versatile!
Number of Servings: 4

Ingredients

    Red Ripe Tomatoes, 2 large whole
    Fresh Basil, approx 8-10 leaves
    Eggplant, fresh, 1 large eggplant, peeled
    Onions, raw, .25 cup (more or less to your taste)
    balsamic vinegar, 1 tablespoon
    *Chef Paul Prudhomme's Vegetable Magic Seasoning Blend, 2 tsp
    Crisco Extra Virgin Olive Oil Cooking Spray
    Parmesan Cheese, shredded, 3 tbsp

Directions

1. Preheat grill. Rinse Tomatoes, basil, eggplant, and peel onion. Cut stem and core from tomatoes, cut in half and gently squeeze to remove seeds. Chop tomatoes and place in medium bowl. Chop onion and basal and stir into the tomatoes with balsalmic vinegar and 3/4 teaspoon of the vegetable seasoning and set aside.
2. Trim ends from eggplant and peel (or skin may be left on if you like). Cut eggplant lengthwise into 1/2 inch slices. Coat both sides of the slices with the olive oil cooking spray and light sprinkle of vegetable seasoning. Place eggplant slices on grill; cook 3-4 minutes on each side or until tender and golden.
3. Place eggplant slices on serving dist; top with tomato mixture. Sprinkle with parmesan cheese and serve. Enjoy!

Number of Servings: 4

Recipe submitted by SparkPeople user XTEDDYX.






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