Grilled Eggplant Salad

Description Edit

Contributed by Healthy Recipes for Diabetic Friends Y-Group

• From: Charity Ferriera, Cooking Light, June 2007
• Yield: 4 servings

Ingredients Edit

• 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 Edit

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 Edit

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