Grilled-Eggplant Salad

Grilled-Eggplant Salad
Andre Baranowski

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Serves 8
preparation
30
minutes
cooking
30
minutes

Ingredients

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

Directions

  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.

 

Jane Kirby
July 2001

Nutritional Information

  • Per Serving
  • Calories 94
  • Calcium 37 mg
  • Carbohydrate 17 g
  • Cholesterol 0 mg
  • Fat 2 g
  • Fiber 7 g
  • Iron 1 mg
  • Protein 4 mg
  • Sat Fat 0 g
  • Sodium 584 mg
What does this mean? See Nutrition 101.

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