Saturday, August 1, 2009

Grilled Eggplant Salad

Grilled Eggplant Salad
More Mediterranean influence! Won't you be glad when we get back from Paris and I start French cooking??

1 (1pound) eggplant, cut crosswise into 1/2 in thick slices
Cooking spray
2 cups coarsely chopped tomatoes
1/4 cup crumbled feta cheese
2 tablespoons chopped fresh basil
1 tablespoon red wine vinegar
1 tablespoon basalmic vinegar
2 teaspoons capers
1 teaspoon EVOO
1/4 teaspoon dried oregano
1/4 teaspoon freshly ground black pepper
1/8 teaspoon salt
1 garlic clove, minced

Preheat grill.
Lightly coat both sides of eggplant slices with cooking spray. Grill 5 minutes on each side or until tender. Cool. Cut into quarters. Combine with remaining ingredients. Toss and serve at room temperature. Yield: 4 servings.

86 calories for 1 1/2 cups.

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