Grilled Eggplant Salad
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.
Ingredients
- 2 lb (907 g) eggplant
- 4 green onions, thinly sliced
- 1/4 cup (50 mL) chopped fresh parsley
- 1/4 cup (50 mL) chopped fresh coriander
- 2 cloves of garlic, minced
- 1/4 cup (50 mL) extra virgin olive oil
- 2 tbsp (25 mL) lemon juice
- 3/4 tsp (4 mL) salt
- 1/4 tsp (1 mL) pepper
- 1/3 cup (75 mL) walnut halves, toasted (optional)
Preparation
Step 1
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 Info
Per 1 tbsp 15 mL : about -
cal 17
pro trace
total fat 1 g
sat. fat trace
carb 1 g
fibre trace
chol 0 mg
sodium 32 mg
% RDI: -
iron 1%
vit C 2%
folate 2%