|
|
|
|
 |
|
|
|
| General Category : Salads and Salad Dressings |
|
| Food Group : Vegetables |
|
| Preparation Method : Grill |
|
|
|
|
| If desired, you can replace the coriander with the same amount of parsley or simply sprinkle a handful of chopped fresh mint over the salad. |
|
|
Ingredients
|
|
• |
2 eggplants (about 2-1/2 lb/1.25 kg) |
|
|
• |
2 whole heads garlic |
|
|
• |
1/3 cup (75 mL) minced fresh coriander |
|
|
• |
1/2 tsp (2 mL) salt |
|
|
• |
1/4 tsp (1 mL) pepper |
|
|
• |
3 tbsp (45 mL) lemon juice |
|
|
• |
1/4 cup (60 mL) extra-virgin olive oil |
|
|
|
|
|
|
Preparation
|
|
Prick eggplants with fork a few times. Place eggplants and garlic on grill over medium-high heat; cover and grill, turning often, until eggplant is soft when pierced through thickest part and garlic cloves are tender, about 40 minutes. Let cool.
Peel eggplant and place in colander; drain for 15 minutes. Cut into bite-size pieces; place on serving plate. Cut off top of garlic and squeeze out cloves; scatter over eggplant. Sprinkle with coriander, salt and pepper. Drizzle with lemon juice, then oil.
Makes 4 to 6 servings.
|
|
|
Nutritional information
|
|
Per each of 6 servings: about 141 cal, 2 g pro, 9 g total fat (1 g sat. fat), 14 g carb, 4 g fibre, 0 mg chol, 200 mg sodium. % RDI: 3% calcium, 6% iron, 1% vit A, 12% vit C, 10% folate.
|
|
|
|
|
|
Source
|
|
Homemakers Magazine: Summer 2005
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
