Grilled Eggplant Salad

Description
Contributed by Healthy Recipes for Diabetic Friends Y-Group
 * From: Charity Ferriera, Cooking Light, June 2007
 * Yield: 4 servings

Ingredients

 * 1 (1-lb) eggplant, cut crosswise into ½-inch-thick slices
 * cooking spray
 * 2 cups coarsely chopped tomato
 * ¼ cup (1 oz) crumbled feta cheese
 * 2 tbsp chopped fresh basil
 * 1 tbsp red wine vinegar
 * 1 tbsp balsamic vinegar
 * 2 tsp capers
 * 1 tsp extra virgin olive oil
 * ¼ tsp dried oregano
 * ¼ tsp freshly ground black pepper
 * ⅛ tsp salt
 * 1 garlic clove, minced

Directions

 * 1) Prepare grill.
 * 2) Lightly coat both sides of eggplant slices with cooking spray.
 * 3) Place eggplant on grill rack coated with cooking spray; grill 5 minutes on each side or until tender.
 * 4) Cool; cut each eggplant slice into quarters.
 * 5) Combine eggplant, tomato, and remaining ingredients in a large bowl; toss gently.

Nutritional information
Per 1¼ cups serving:
 * 86 Calories | 39% from fat | 3.7g Fat | 1.6g Sat | 1.3g Mono | 0.4g Poly | 3.5g Protein | 8.3mg Cholesterol | 67mg Calcium | 243mg Sodium | 12g Carbs | 5g Fiber | 67mg Calcium | 0.9g Iron