Grilled Eggplant, Pepper, and Tomato Salad
Nutritional Info
- Servings Per Recipe: 4
- 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
View full nutritional breakdown of Grilled Eggplant, Pepper, and Tomato Salad calories by ingredient
Introduction
This is a yummy grilled salad that goes well with grilled fish, chicken, pork or beef. Cook the veggies for this on the grill first, then allow them to marinate while the meet is cooking! This is a yummy grilled salad that goes well with grilled fish, chicken, pork or beef. Cook the veggies for this on the grill first, then allow them to marinate while the meet is cooking!Number of Servings: 4
Ingredients
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1 Fresh Eggplant (about 1 1/2 pounds or so)
1/4 cup + 2 tbsp olive oil
1 Large sweet red bell pepper
1 large poblano pepper
2 large green oniions, sliced
1 large ripe tomato, chopped
1/2 cup lemon juice
1 tsp dijon mustard
1 packet stevia
1/2 tsp dried oregano
1/2 tsp dried thyme
1/2 tsp dried basil
1 tsp kosher salt
black pepper to taste
Tips
If you don't like any heat in your peppers, you can always substitute the poblano for another red bell pepper, or one of another color.
Directions
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.
