Grilled Eggplant Salad

Grilled Eggplant Salad - 12g Carbs, 5g Fiber

From: Charity Ferriera, Cooking Light, JUNE 2007

1 (1-lb) eggplant, cut crosswise into 1/2-inch-thick slices Cooking spray 2 cups coarsely chopped tomato 1/4 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 1/4 tsp dried oregano 1/4 tsp freshly ground black pepper 1/8 tsp salt 1 garlic clove, minced

Prepare grill.

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

Serving size: 1 1/4 cups 4 servings Nutrition per 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

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