Grilled Eggplant Salad recipe - ingredients, nutrition and when to eat it
This moist salad features golden-brown grilled eggplant with tomatoes and herbs. Its mild flavor pairs well with the bright tang of balsamic vinegar, making it…
This moist salad features golden-brown grilled eggplant with tomatoes and herbs. Its mild flavor pairs well with the bright tang of balsamic vinegar, making it ideal for a summer evening or light lunch.
Salads & light · 25 minutes to cook
Nutrition (per 320.2g serving): 198.6 kcal · protein 3.6g · carbohydrate 15.8g · fat 14.3g · sodium 344.6mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Rather than salting the eggplant heavily before grilling, season it afterward to help preserve its moist texture.
Tips: Don’t chop the tomatoes too finely, so their juice comes through nicely when eaten with the eggplant.
Tips: It’s delicious warm, but chilling it in the refrigerator for about 10 minutes makes it refreshingly light.
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Ingredients (1 serving)
- Eggplant — 1 pc
- Tomato — 0.5 pc
- Basil — 5 g
- Olive oil — 1 Tbsp
- Balsamic vinegar — 1 Tbsp
- Garlic — 1 pc
- Salt — 0.2 tsp
- Ground black pepper — 0.1 tsp