Grilled Eggplant Salad with Mustard Vinaigrette
Eggplants are technically a fruit and belong to the nightshade family, which also includes tomatoes and potatoes.
This is vegan and gluten free recipe. Dish can be prepared in 35 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 12.
Ingredients
- 2 medium-sized Eggplant
- 2 tablespoon Olive oil
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 2 cup Mixed salad greens
- 1 cup Cherry tomatoes
- 1 small Red onion
- 2 tablespoon Dijon mustard
- 2 tablespoon Lemon juice
- 1 tablespoon Honey
- 2 tablespoon Fresh parsley
- 2 tablespoon Toasted pine nuts
Instructions
- Preheat the grill to medium-high heat.
- Slice the eggplants into 1/2-inch thick rounds.
- Brush the eggplant slices with olive oil and sprinkle with salt and black pepper.
- Grill the eggplant slices for 3-4 minutes on each side until they have grill marks and are tender.
- Remove the grilled eggplant from the heat and let it rest for 10 minutes.
- In a large bowl, combine the mixed salad greens, cherry tomatoes, and sliced red onion.
- In a small bowl, whisk together the Dijon mustard, lemon juice, honey, olive oil, salt, and black pepper to make the vinaigrette.
- Pour the vinaigrette over the salad and toss to coat.
- Arrange the grilled eggplant slices on top of the salad.
- Garnish with fresh parsley and toasted pine nuts.
- Serve the grilled eggplant salad with mustard vinaigrette immediately.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 150kcal
- % Daily Value *
- Total Fat 10g16%
- Total Carbohydrate 15g5%
- Sugars 10g
- Protein 3g6%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.