Grilled Eggplant Salad
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Total time: 45 minutes
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Serves 4
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5.2 grams of fibre per serving
This recipe may contain common and less common allergens, such as soy / dairy products / wheat / eggs / nuts / shellfish.
INGREDIENTS
2 - Eggplants
1 - Onion, thinly sliced
2 - Tomatoes, diced
2 tb - Rice vinegar
½ tb - Soy sauce
1 tsp - Sugar
¼ tsp - Salt
¼ tsp - Black pepper
UTENSILS
Grill, Bowls, Chopping board, Knife
INSTRUCTIONS
1. Grill the eggplants until charred and tender. Peel off the skin and chop it into bite-sized pieces.
2. Combine the chopped eggplants, onion and tomatoes in a bowl.
3. Mix the rice vinegar, soy sauce, sugar, salt and pepper in a separate bowl to make the dressing.
4. Pour the dressing over the eggplant mixture and toss to coat evenly.
5. Let it marinate for at least 30 minutes before serving.
NUTRITION INFORMATION (PER SERVING)
1 serving = about 272g
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Energy (kcal)
60.6
Carbs (g)
8.7
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Proteins (g)
2.7
Fats (g)
1.0
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Fibre (g)
5.2
