Grilled Eggplant, Tomato, and Mozzarella Salad

Throw all your vegetables on the grill to make this smoky summer salad
Eggplant Tomato Salad

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Grill all your vegetables this summer: There’s no better way to make a tasty salad.

This recipe is courtesy of Whole Foods Market.

4
Servings
112
Calories Per Serving
Deliver Ingredients

Ingredients

  • 1 eggplant
  • 1 red bell pepper
  • 3 cloves garlic, peeled
  • 3 Tablespoons olive oil
  • 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 mozzarella, diced
  • Salt and pepper, to taste

Directions

Slice eggplant into ½” thick rounds. Brush each slice with olive oil on both sides and sprinkle with salt.

Heat grill to medium heat. Grill whole pepper on all sides. Grill eggplant slices on both sides until tender and slightly charred, about 5 minutes.

Oil garlic cloves, wrap in foil, and roast on grill until soft and aromatic, about 15 minutes. Allow pepper, eggplant, and garlic to cool.

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.

Nutritional Facts

Total Fat
11g
16%
Saturated Fat
10g
42%
Carbohydrate, by difference
2g
2%
Protein
1g
2%
Vitamin A, RAE
78µg
11%
Vitamin C, total ascorbic acid
5mg
7%
Vitamin K (phylloquinone)
116µg
100%
Calcium, Ca
51mg
5%
Choline, total
3mg
1%
Fiber, total dietary
1g
4%
Folate, total
19µg
5%
Iron, Fe
1mg
6%
Magnesium, Mg
19mg
6%
Phosphorus, P
17mg
2%
Sodium, Na
2mg
0%
Water
37g
1%

Grilled Eggplant Shopping Tip

Look for vegetables that are firm and bright in color – avoid those that are wilted or have wrinkled skins, which are signs of age.

Grilled Eggplant Cooking Tip

Lightly salt eggplant after its been cut in order to eliminate the bitter taste.