Grilled Eggplant Salad

Grilled Eggplant Salad is a vibrant and flavorful dish that combines smoky grilled eggplant with fresh vegetables and a tangy dressing. It's a healthy and satisfying option perfect for a light dinner.

Ingredients

• Eggplant - 1 medium (about 250g)
• Olive oil - 2 tablespoons
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Cherry tomatoes - 150g, halved
• Cucumber - 1 medium, diced
• Red onion - 1/4 medium, thinly sliced
• Fresh parsley - 2 tablespoons, chopped
• Lemon juice - 1 tablespoon
• Feta cheese - 50g, crumbled (optional)

Steps

1. Preheat the grill to medium-high heat.
2. Slice the eggplant into 1 cm thick rounds and sprinkle both sides with salt. Let it sit for 10 minutes to draw out moisture.
3. Rinse the eggplant slices and pat them dry with a paper towel. Brush both sides with olive oil and season with black pepper.
4. Grill the eggplant for about 4-5 minutes on each side until they are tender and have grill marks. Remove from the grill and let cool slightly.
5. In a large bowl, combine the grilled eggplant, cherry tomatoes, cucumber, red onion, and parsley.
6. In a small bowl, whisk together the lemon juice and remaining olive oil. Pour over the salad and toss gently to combine.
7. Top with crumbled feta cheese if desired, and serve immediately.

Nutrition

• Calories: 230
• Protein: 6 g
• Carbs: 18 g
• Fiber: 6 g
• Sugar: 4 g
• Sodium: 350 mg
• Cholesterol: 15 mg
• Total Fat: 18 g
• Saturated Fat: 3 g
• Unsaturated Fat: 14 g
• Water: 0.5 L

Health Benefits

• Rich in antioxidants that may help reduce inflammation.
• High in dietary fiber, promoting digestive health.

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