Grilled Eggplant Salad 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



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


  • Iron 1.0
  • Folate 2.0
  • Vitamin C 2.0
Share X

Grilled Eggplant Salad