Grilled-Eggplant Salad

Photo by Andre Baranowski
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  • Serves 8
  • Hands-On Time
  • Total Time
  • Nutritional Information

    Nutritional Information

    Per Serving

    • Calories 94 calories
    • Fat 2 g
    • Sat Fat 0 g
    • Cholesterol 0 mg
    • Sodium 584 mg
    • Protein 4 mg
    • Carbohydrate 17 g
    • Fiber 7 g
    • Iron 1 mg
    • Calcium 37 mg


  1. Check 1/4cup soy sauce
  2. Check 2tablespoons honey
  3. Check 1tablespoon sesame oil
  4. Check 1tablespoon dry sherry or white wine
  5. Check 1tablespoon grated fresh ginger
  6. Check 1/4teaspoon crushed red pepper flakes
  7. Check 3 small eggplants, each cut lengthwise into 8 long wedges
  8. Check 3 small heads romaine, cut lengthwise in half
  9. Check 3 plum tomatoes, cut lengthwise in half


  1. Using a whisk, combine the soy sauce, honey, sesame oil, sherry, ginger, and crushed red pepper.
  2. Light a charcoal grill and allow the coals to burn until covered with gray ash or heat a gas grill to medium.
  3. Brush the cut sides of the eggplant wedges with the marinade and place on grill. Grill 5 minutes. Brush the romaine and tomatoes and place on grill. Baste the eggplant and turn and cook until all the vegetables are fork-tender, about 10 minutes more.