Grilled Eggplant Salad

Author: Canadian Living

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.

  • Portion size 875 servings
  • Credits : Canadian Living Magazine: August 2006; Get Grilling: Summer 2007

Ingredients

  • 2 lbs eggplant
  • 4 green onions thinly sliced
  • 1/4 cup chopped fresh parsley
  • 1/4 cup chopped fresh coriander
  • 2 cloves of garlic minced
  • 1/4 cup extra virgin olive oil
  • 2 tablespoons lemon juice
  • 3/4 teaspoons salt
  • 1/4 teaspoon pepper
  • 1/3 cup walnut halves toasted

Method

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 facts Per 1 tbsp 15 mL : about

  • Sodium 32 mg
  • Protein trace
  • Calories 17.0
  • Total fat 1 g
  • Cholesterol 0 mg
  • Saturated fat trace
  • Total carbohydrate 1 g

%RDI

  • Iron 1.0
  • Fibre 0.0
  • Folate 2.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 0.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 0.0
  • Vitamin C 2.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Grilled Eggplant Salad

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