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Grilled Eggplant and Tomato Salad
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Grilled Eggplant and Tomato Salad

1 Hour 30 Minutes
1 Hr 30 Min Cook
What You Need
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1 serving
Original recipe yields 1 serving
1 medium eggplant
3 tablespoons olive oil, divided
Salt
1 poblano or red bell pepper
3 cloves garlic, peeled
1 large tomato
1/4 cup marinated Kalamata olives, pitted and halved
2 sprigs fresh oregano, chopped
3 sprigs fresh basil, chopped
4 ounces fresh or smoked mozzarella, diced
Salt and pepper to taste
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Let's Make It
1
Slice eggplant into 1/2 inch thick rounds. Brush each with olive oil on both sides, and sprinkle with salt.
2
Heat a grill to medium heat. Grill whole pepper on all sides. Grill eggplant slices on both sides, until tender and slightly charred, about 5 minutes per side.
3
Oil the garlic cloves and wrap them in foil before roasting them on the grill until soft and aromatic, about 15 minutes. Allow pepper, eggplant, and garlic to cool.
4
Dice the eggplant, seed and dice the pepper, and slice the tomato into wedges. Gently toss the vegetables with olives, oregano, basil, mozzarella, salt and pepper. Taste and adjust seasoning. Add balsamic vinegar to taste.
Nutrition
Calories
0
Calories From Fat
0
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Cholesterol
Sodium
Total Carbohydrates
Dietary Fibers 0g
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
0
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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