Grilled Eggplant, Tomato and Parsley Salad

Vegetarian
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Ingredients

  • 1 medium eggplant (1 pound), halved lengthwise and sliced crosswise 1/2 inch thick ⓘ
  • 3 tablespoons extra-virgin olive oil ⓘ
  • Kosher salt and freshly ground pepper
  • Halved grape tomatoes ⓘ
  • Coarsely chopped flat-leaf parsley ⓘ
  • Fresh lemon juice

Instructions

  1. Light a grill or preheat a grill pan.
  2. Brush the eggplant slices on both sides with the olive oil and season with salt and pepper.
  3. Grill the eggplant over moderate heat for about 6 minutes, turning once, until lightly charred and tender.
  4. Transfer the eggplant to a bowl.
  5. Add tomatoes, parsley and lemon juice, season with salt and pepper and toss.

Nutrition & Diet Analysis (per serving)

235 kcal 12% DV
Protein Fat Carbs

Macronutrients

Protein 0.3g 1% DV
Total Fat 25.1g 32% DV
Carbs 3.4g 1% DV
Fiber 0.6g 2% DV
Sugar 1.2g 2% DV

Electrolytes

Sodium 9757mg 100% DV
Potassium 61mg 1% DV

Vitamins & Minerals

Vitamin A 0.5mcg
Vitamin C 0.3mg
Calcium 9.8mg 1% DV
Iron 0.3mg 2% DV

* % Daily Values based on a 2,000 calorie diet (FDA 2020).

Explore Ingredients

extra-virgin olive oil lemon juice eggplant kosher salt

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