Grilled Eggplant Salad
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
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;









