Grilled Eggplant Salad
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
Red Ripe Tomatoes, 2 large whole Fresh Basil, approx 8-10 leavesEggplant, 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 SprayParmesan Cheese, shredded, 3 tbsp
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.
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.
Nutritional Info 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
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