By Veronique Eichler
Spiced Grilled Eggplant with Fresh Tomato Salad
Eggplant is full of potassium, antioxidants, and fiber. Grill it up and serve with fresh tomato salad for a perfect summer recipe.
Updated at: Thu, 17 Aug 2023 12:13:18 GMT
Nutrition balance score
Great
Glycemic Index
21
Low
Glycemic Load
2
Low
Nutrition per serving
Calories136.3 kcal (7%)
Total Fat10.2 g (15%)
Carbs10.2 g (4%)
Sugars6.2 g (7%)
Protein2.9 g (6%)
Sodium243.8 mg (12%)
Fiber4.4 g (16%)
% Daily Values based on a 2,000 calorie diet
Ingredients
6 servings
2 x 1 lbeggplants
medium, sliced lengthwise 1/2 inch thick
4 Tbspolive oil
1 tspground coriander
½ tspcayenne
2 Tbspfresh lemon juice
2 Tbspred wine vinegar
1 ½ cmulticolored cherry tomatoes
or grape, halved
1jalapeño pepper
seeded and finely sliced
¼ cfresh mint leaves
packed, finely chopped, plus more for serving
¼ clow-fat Greek yogurt
2 Tbsplow-fat milk
¾ tspkosher salt
Instructions
Step 1
Heat grill to medium. Brush eggplant with 3 Tbsp oil, then season with coriander, cayenne, and 1⁄4 tsp salt. Grill until tender, 10 to 12 minutes.
Step 2
Meanwhile, in a medium bowl, whisk together lemon juice, vinegar, remaining Tbsp oil, and 1⁄2 tsp salt; fold in tomatoes, chiles, and mint.
Step 3
Arrange eggplant on a large platter; top with tomato salad. Whisk together yogurt and milk and drizzle over vegetables. Sprinkle with mint leaves if desired.
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