Dinner

Grilled Eggplant Salad is for Dinner.

Grilled Eggplant Salad takes 15 minutes to prepare.

Grilled Eggplant Salad takes 15 minutes to cook.

Grilled Eggplant Salad makes 4 servings.

The ingredients for Grilled Eggplant Salad are:

Red Ripe Tomatoes, 2 large whole
Fresh Basil, approx 8-10 leaves
Eggplant, fresh, 1 large eggplant, peeled
Onions, raw, .25 cup (more or less to your taste)
balsamic vinegar, 1 tablespoon
*Chef Paul Prudhomme's Vegetable Magic Seasoning Blend, 2 tsp
Crisco Extra Virgin Olive Oil Cooking Spray
Parmesan Cheese, shredded, 3 tbsp

Here is how you make Grilled Eggplant Salad:

1. Preheat grill. Rinse Tomatoes, basil, eggplant, and peel onion. Cut stem and core from tomatoes, cut in half and gently squeeze to remove seeds. Chop tomatoes and place in medium bowl. Chop onion and basal and stir into the tomatoes with balsalmic vinegar and 3/4 teaspoon of the vegetable seasoning and set aside.2. Trim ends from eggplant and peel (or skin may be left on if you like). Cut eggplant lengthwise into 1/2 inch slices. Coat both sides of the slices with the olive oil cooking spray and light sprinkle of vegetable seasoning. Place eggplant slices on grill; cook 3-4 minutes on each side or until tender and golden.3. Place eggplant slices on serving dist; top with tomato mixture. Sprinkle with parmesan cheese and serve. Enjoy!Number of Servings: 4Recipe submitted by SparkPeople user XTEDDYX.

The nutritional information for Grilled Eggplant Salad is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 71.1

• Total Fat: 1.6 g
• Cholesterol: 2.7 mg
• Sodium: 316.8 mg
• Total Carbs: 12.7 g
• Dietary Fiber: 4.1 g
• Protein: 3.5 g

The dietary needs meet for Grilled Eggplant Salad is Vegetarian