Grilled Eggplant Salad

Grilled Eggplant Salad is a vibrant Moroccan dish that combines smoky grilled eggplant with fresh herbs and a zesty dressing. This gluten-free delight is perfect for a summer BBQ or as a refreshing side dish.

Ingredients

• Eggplant - 1 medium
• Olive oil - 2 tablespoons
• Garlic - 2 cloves, minced
• Cumin powder - 1 teaspoon
• Paprika - 1 teaspoon
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Fresh parsley - 2 tablespoons, chopped
• Fresh mint - 2 tablespoons, chopped
• Lemon juice - 1 tablespoon
• Cherry tomatoes - 150 grams, halved
• Red onion - 1/4, thinly sliced

Steps

1. Preheat the grill to medium-high heat.
2. Slice the eggplant into 1 cm thick rounds and sprinkle with salt. Let it sit for 10 minutes to draw out moisture.
3. Rinse the eggplant slices under cold water and pat them dry with a paper towel.
4. In a bowl, mix olive oil, minced garlic, cumin, paprika, salt, and black pepper.
5. Brush the eggplant slices with the olive oil mixture on both sides.
6. Grill the eggplant slices for about 4-5 minutes on each side until they are tender and have grill marks.
7. Remove the eggplant from the grill and let it cool slightly before cutting it into bite-sized pieces.
8. In a large bowl, combine the grilled eggplant, cherry tomatoes, red onion, parsley, and mint.
9. Drizzle with lemon juice and gently toss to combine.
10. Serve immediately or let it chill in the refrigerator for 15 minutes before serving.

Nutrition

• Calories: 180
• Protein: 3 g
• Carbs: 18 g
• Fiber: 7 g
• Sugar: 5 g
• Sodium: 300 mg
• Cholesterol: 0 mg
• Total Fat: 12 g
• Saturated Fat: 1.5 g
• Unsaturated Fat: 10.5 g
• Water: 0.5 L

Health Benefits

• Rich in antioxidants which may help reduce inflammation.
• High in dietary fiber, supporting digestive health.

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