Food > Recipe Directory > Courses/Meal Type > Salad > Grilled Eggplant and Garlic Salad
Grilled Eggplant and Garlic Salad Recipe
Grilled Eggplant and Garlic Salad
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
| 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:
Advertisement
Source
Homemakers Magazine: Summer 2005
_
Comments
Advertisement
get your
Download of the Month
Weekly meal budget tracker
Could you cut your grocery bill without sacrificing nutrition, variety and taste? Find out by pricing out how much you're spending on your average dinner meal.
Download now!Contests
Partners
Advertisement
Advertisement
Transcontinental Media contact information
Médias Transcontinental
- Street Address
- 1100 Boulevard René-Lévesque Ouest
- Extended Address
- 24th floor
- Locality
- Montréal
- Region
- QC
- Country
- CA
- Postal Code
- H3B 4X9
- Latitude
- 45°29' 55" N
- Longitude
- 73°34' 13" W
- Work
- +1 514 392 9000
- Fax
- +1 514 392 1489