Grilled Eggplant Salad

Assemble this twist on eggplant parmigiana up to three hours ahead.

Yield: 4 servings (serving size: 1 1/4 cups)

Ingredients

• 1  (1-pound) eggplant, cut crosswise into 1/2-inch-thick slices
• Cooking spray
• 2  cups  coarsely chopped tomato
• 1/4  cup  (1 ounce) crumbled feta cheese
• 2  tablespoons  chopped fresh basil
• 1  tablespoon  red wine vinegar
• 1  tablespoon  balsamic vinegar
• 2  teaspoons  capers
• 1  teaspoon  extravirgin olive oil
• 1/4  teaspoon  dried oregano
• 1/4  teaspoon  freshly ground black pepper
• 1/8  teaspoon  salt
• 1  garlic clove, minced

Preparation

Prepare grill.

Lightly coat both sides of eggplant slices with cooking spray. Place eggplant on grill rack coated with cooking spray; grill 5 minutes on each side or until tender. Cool; cut each eggplant slice into quarters. Combine eggplant, tomato, and remaining ingredients in a large bowl; toss gently.

Nutritional Information

Calories:

86 (39% from fat)

Fat:

3.7g (sat 1.6g,mono 1.3g,poly 0.4g)

Protein:

3.5g

Carbohydrate:

12g

Fiber:

5g

Cholesterol:

8.3mg

Iron:

0.9mg

Sodium:

243mg

Calcium:

67mg