Grilled Eggplant and Garlic Salad

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By: Andrew Chase

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.

Serving(s): 4 to 6

Nutritional Information
Per each of 6 servings: about
Calories	141
Protein	2 g
Fat (total)	9 g
Sat. Fat	1 g
Carbohydrate	14 g
Fibre	4 g
Sodium	200 mg
Calcium	3 % RDI
Iron	6 % RDI
Vitamin A	1 % RDI
Vitamin C	12 % RDI
Folate	10 % RDI

Also in this menu:

Casual summer grill with Middle Eastern flair

Source

Homemakers Magazine: Summer 2005

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