Grilled Eggplant, Pepper, and Tomato Salad
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 Fresh Eggplant (about 1 1/2 pounds or so)1/4 cup + 2 tbsp olive oil1 Large sweet red bell pepper1 large poblano pepper2 large green oniions, sliced1 large ripe tomato, chopped1/2 cup lemon juice1 tsp dijon mustard1 packet stevia1/2 tsp dried oregano1/2 tsp dried thyme1/2 tsp dried basil1 tsp kosher saltblack pepper to taste
Slice the eggplant into 1/2" slices. Brush VERY LIGHTLY on both sides with olive oil to prevent sticking to grill pan. Place on veggie grill plan to prevent veggies from falling through grate. Brush poblano and red pepper with olive oil VERY LIGHTLY as well to prevent sticking.
Place on hot grill until eggplant and peppers are charred (about 5 minutes on each side). Remove from grill and place peppers in a heavy duty plastic bag or foil and seal so they will continue to steam and cook. Let eggplant cool while you combine green onion and tomato in salad bowl. Chop eggplant (skin and all) into about 1/2" pieces and add to salad bowl. Remove peppers from their plastic/foil, cut open and remove tops/seeds. Chop into bite-size pieces and add to salad bowl.
In a small plastic container with a lid, combine lemon juice, remaining olive oil, stevia, dried herbs, mustard, and salt and pepper. Shake vigorously to form an emulsion. Pour over vegetables and toss salad until mixed. Allow to stand at room temp until ready to serve.
Serving Size: Makes 4 generous servings
Number of Servings: 4
Recipe submitted by SparkPeople user CHARLOTTE_ANNE.
Place on hot grill until eggplant and peppers are charred (about 5 minutes on each side). Remove from grill and place peppers in a heavy duty plastic bag or foil and seal so they will continue to steam and cook. Let eggplant cool while you combine green onion and tomato in salad bowl. Chop eggplant (skin and all) into about 1/2" pieces and add to salad bowl. Remove peppers from their plastic/foil, cut open and remove tops/seeds. Chop into bite-size pieces and add to salad bowl.
In a small plastic container with a lid, combine lemon juice, remaining olive oil, stevia, dried herbs, mustard, and salt and pepper. Shake vigorously to form an emulsion. Pour over vegetables and toss salad until mixed. Allow to stand at room temp until ready to serve.
Serving Size: Makes 4 generous servings
Number of Servings: 4
Recipe submitted by SparkPeople user CHARLOTTE_ANNE.
Nutritional Info Amount Per Serving
- Calories: 215.5
- Total Fat: 16.0 g
- Cholesterol: 0.0 mg
- Sodium: 44.4 mg
- Total Carbs: 16.7 g
- Dietary Fiber: 5.4 g
- Protein: 2.6 g