Grilled-Eggplant Salad

Grilled-Eggplant Salad
Photo: Andre Baranowski
Hands On Time:
30 mins
Total Time:
30 mins
8 serves


  • ¼ cup soy sauce

  • 2 tablespoons honey

  • 1 tablespoon sesame oil

  • 1 tablespoon dry sherry or white wine

  • 1 tablespoon grated fresh ginger

  • ¼ 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


  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.

Nutrition Facts (per serving)

94 Calories
2g Fat
17g Carbs
4mg Protein
Nutrition Facts
Calories 94
% Daily Value *
Total Fat 2g 3%
Sodium 584mg 25%
Total Carbohydrate 17g 6%
Protein 4g
Calcium 37mg 3%
Iron 1mg 6%

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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