Grilled Eggplant With Tomato Salsa

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* Exported from MasterCook *

 

Grilled Eggplant With Tomato Salsa

 

Recipe By : Healthful Cooking, Mary Carroll, StarTrib 8/2/01

Serving Size : 6 Preparation Time :0:00

Categories : Grilling Side Dishes

Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 large eggplant

thinly sliced into rounds

2 tablespoons olive oil

2 tablespoons balsamic vinegar

1 teaspoon salt

2 cups chopped fresh tomatoes

1/4 cup chopped fresh basil

2 tablespoons chopped fresh cilantro

1 teaspoon lime juice -- up to 2

OR to taste

 

Serves 6.

 

Grilled eggplant with fresh salsa is a favorite side dish.

 

In large self-sealing bag, place eggplant slices, oil, vinegar and 1/2

teaspoon salt. Seal bag and turn to coat eggplant well. Refrigerate 1

hour, turning occasionally.

 

In small bowl, combine tomatoes, basil, cilantro, lime juice and remaining

1/2 teaspoon salt. Stir well. Let stand at room temperature 20 minutes,

stirring occasionally.

 

Place eggplant on hot grill, reserving marinade. Grill 5 to 10 minutes,

turning once, or until golden brown and tender, brushing frequently with

marinade. Serve warm with salsa.

 

Nutrition information per serving: Calories 94, Carbohydrates 17 g, Protein

2 g, Fat 3 g, including sat. fat 0 g, Cholesterol 0 mg, Sodium 300 mg,

Calcium 20 mg, Dietary fiber 6 g. Diabetic exchanges per serving: 1 bread/

starch exch. and 1/2 fat exch.

 

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