Grilled Eggplant Salad
In Greece a robust dip is always accompanied by a basket of warmed or toasted pita bread. With nibble food like this, it's no wonder Greeks can wait until 11 in the evening to eat dinner.
Servings: 3-1/2 cups (875 mL)
Ingredients:
| Nutritional Info | |
| Per 1 tbsp 15 mL : about | - |
| cal | 17 |
| pro | trace |
| total fat | 1 g |
| sat. fat | trace |
| carb | 1 g |
| fibre | trace |
| chol | 0 mg |
| sodium | 32 mg |
| % RDI: | - |
| iron | 1% |
| vit C | 2% |
| folate | 2% |
Suggested Recipes
-
2 eggplants (2 lb/1 kg total)
4 green onions, thinly sliced
1/4 cup (50 mL) each chopped fresh parsley and coriander
2 cloves garlic, minced
1/4 cup (50 mL) extra-virgin olive oil
2 tbsp (25 mL) lemon juice
3/4 tsp (4 mL) salt
1/4 tsp (1 mL) pepper
1/3 cup (75 mL) walnut halves, toasted
Preparation:
Peel and discard skin and any juices; chop coarsely and transfer to serving bowl. Stir in green onions, parsley, coriander, garlic, oil, lemon juice, salt and pepper. (Make-ahead: Cover and refrigerate for up to 8 hours.)
Chop walnuts coarsely; sprinkle over eggplant mixture.
Tags:
Dips and Spreads; Greek; Vegetables; Nuts; BBQ/Grill; Entertaining;
Source
Canadian Living Magazine: August 2006; Get Grilling: Summer 2007
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