Tested till perfect Grilled Eggplant Salad

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.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: August 2006; Get Grilling: Summer 2007

  • rating starrating starrating starrating starrating star
  • Portion size 3-1/2 cups (875 mL)

Ingredients

  • 2 lb 2lbeggplant
  • 4 4green oniongreen onions, thinly sliced
  • 1/4 cup 1/4cupchopped fresh parsley
  • 1/4 cup 1/4cupchopped fresh coriander
  • 2 2clove garliccloves of garlic, minced
  • 1/4 cup 1/4cupextra virgin olive oil
  • 2 tbsp 2tbsplemon juice
  • 3/4 tsp 3/4tspsalt
  • 1/4 tsp 1/4tsppepper
  • 1/3 cup 1/3cupwalnut halfwalnut halves, toasted
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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.

Nutritional Information Per 1 tbsp 15 mL : about

cal 17 pro 0 total fat 1g sat. fat 0
carb 1g fibre 0 chol 0mg sodium 32mg

% RDI:

iron 1 vit C 2 folate 2
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