Food Recipes Grilled-Eggplant Salad 3.8 (4) By Jane Kirby Jane Kirby Jane Kirby, RD is a registered dietitian and member of the American Dietetic Association. With over 30 years of experience in the food industry, Jane is the author of six books on the topic. She is a former food and nutrition editor at Real Simple. Her work has appeared in American Health, Fitness, and Eating Well, among others. Real Simple's Editorial Guidelines Updated on February 4, 2019 Print Share Share Tweet Pin Email Photo: Andre Baranowski Hands On Time: 30 mins Total Time: 30 mins Yield: 8 serves Jump to Nutrition Facts Ingredients 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 Directions Using a whisk, combine the soy sauce, honey, sesame oil, sherry, ginger, and crushed red pepper. Light a charcoal grill and allow the coals to burn until covered with gray ash or heat a gas grill to medium. 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. Print Nutrition Facts (per serving) 94 Calories 2g Fat 17g Carbs 4mg Protein Show Full Nutrition Label Hide Full Nutrition Label 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.