Grilled Eggplant Salad Grilled Eggplant Salad

Author: Canadian Living

  • Portion size 875 servings
  • Credits : Canadian Living Magazine: June 2010



Prick eggplants all over. Place on greased grill over medium-low heat or on 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 from eggplants; chop coarsely and transfer to serving bowl.

Stir in green onions, parsley, coriander, garlic, oil, lemon juice, salt and pepper. Cover and refrigerate for 1 hour or for up to 8 hours. Sprinkle with walnuts (if using).

Nutritional facts Per 1 tbsp (15 mL) : about

  • Sodium 31 mg
  • Protein trace
  • Calories 14.0
  • Total fat 1 g
  • Potassium 23 mg
  • Cholesterol 0 mg
  • Saturated fat trace
  • Total carbohydrate 1 g


  • Iron 1.0
  • Folate 1.0
  • Vitamin C 2.0
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Grilled Eggplant Salad