Currently listing 214 recipes in 9 categories!

Latest Recipes

Return to the main home page of

You need flash installed to view this header!
GRILLED SWEET AND SOUR EGGPLANT SALAD : Submitted by: Source: John Ash, as presented at the 2013 Healthy Kitchens, Healthy Lives conference | Date Added: 27 Mar 2013
Listed in: Appetizers
Recipe Pictures - Hover cursor to scroll if several images:

This is a great picnic or alfresco salad that is also delicious served on crostini and as a topping for almost any grilled or crisply fried fish or meat. If good, ripe, fresh tomatoes are not available substitute drained canned diced. You can also roast the eggplant in the oven instead of grilling.

Yield: 5 cups, 6-8 portions
Ingredients Amounts
Eggplant, medium, ends removed 2 ea.
and sliced about thick
White onion, large, peeled, 1 ea.
thickly sliced in rounds
Extra-virgin olive oil 1/3 cup
Sea salt and freshly ground pepper
Garlic cloves, large, peeled 4 ea.
Tomatoes, ripe, seeded, 2 cups
cut in dice, or canned (see notes)
Sherry vinegar 2 Tbsp. or to taste
Sugar 1 Tbsp. or to taste
Mint, coarsely chopped 2 Tbsp.
Parsley, coarsely chopped 2 Tbsp.
Pine nuts, toasted cup

Cooking Instructions

1. Brush eggplant and onion slices liberally on both sides with 4 tablespoons or so of the olive oil and season with salt and pepper. Skewer the garlic cloves and brush with olive oil. Grill all until eggplant is nicely browned, onions crisp-tender and garlic nicely browned but not burned. Chop eggplant and onion into - inch or so dice, the garlic into slivers and set aside in a large bowl.
2. Add the remaining olive oil, tomatoes, vinegar, sugar, and herbs and toss gently. Season with salt and pepper and adjust sweet and sour elements to your taste. Cool, cover and allow to sit for at least an hour or so for the flavors to marry. Stir in pine nuts just before serving. Can be made ahead and stored covered in refrigerator for up to 3 days.

Published with permission of the author. All rights reserved.
Nutrition Information (per portion/serving, based on 8 servings, analyzed with 1/2 teaspoon added salt)
Calories: 171 ⁄ Protein: 3 g ⁄ Carbohydrate: 15 g ⁄ Fiber: 6 g
Saturated fat: 1.5 g ⁄ Polyunsaturated fat: 2.5 g ⁄ Monounsaturated fat: 7.5 g
Trans fat: 0 g ⁄ Cholesterol: 0 mg ⁄ Sodium: 128 mg / Potassium: 522 mg

Visitor Comments (0):

This recipe currently has 0 comments. Add your own comment in the right hand menu.


Recipe Links:

Add New Recipe Contact us about this Recipe Tell a Friend about this Recipe Printer Friendly Version

Rate this Recipe:
  • Currently 2.59/5
  • 1
  • 2
  • 3
  • 4
  • 5

Rating: 2.6/5 (44 votes cast)

Comment on this Recipe:

For spam prevention, enter code: Code:

Jump to Category:

Other Recipes in this Category:

Apple, Blue cheese and Hazelnut salad on Endive Leaves Grapes Pickled with Spices Caprese Mini Pizza Appetizer Broiled Zucchini Rings with olives and peppers Asparagus Spears and Radish Chips and Creamy Dip

Recipe Cloud Tags:
- Recipe Hit Count - 003048




Thank you, your comments will be reviewed shortly!