Grilled Eggplant Salad
47 people added this to their Recipe Box
This recipe makes 58 1 tbsp (15 mL) servings
Nutritional Info |
|
|---|---|
| Per 1 tbsp 15 mL : about | - |
| cal | 17 |
| pro | 0 |
| total fat | 1 g |
| sat. fat | 0 |
| carb | 1 g |
| fibre | 0 |
| chol | 0 mg |
| sodium | 32 mg |
| % RDI: | - |
| iron | 1 |
| vit C | 2 |
| folate | 2 |
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.
Ingredients
Preparation
Prick eggplants all over. Place on greased grill over medium-low heat or on rimmed baking sheet; close lid and grill or bake in 350°F (180°C) oven, turning often on grill, until softened and charred, about 50 minutes. Let cool on plate.
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.
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.
Source : Canadian Living Magazine: August 2006; Get Grilling: Summer 2007
- Keywords : Greek; Appetizers; Eggplant; Bake; Garlic; Walnuts; Grill/Barbecue;
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