Eggplant Salad
Nutrition per serving
| Calories | 265 kcal |
| Protein | 14.1 g |
| Carbs | 12.9 g |
| Fats | 18.3 g |
| Saturated Fat | 12.6 g |
| Monounsaturated Fat | 4 g |
| Polyunsaturated Fat | 0.7 g |
| Sugars | 8.8 g |
| Fiber | 2.9 g |
| Sodium | 862 mg |
Ingredients
| Aubergine (eggplant) | |
| Feta Cheese | |
| Tomatoes, Red, Ripe | |
| Garlic | |
| Parsley | |
| Salt | |
| Black Pepper |
Preparation
1. Preheat grill to medium.
2. Pierce eggplant with a fork.
3. Dice tomatoes.
4. Finely chop the garlic and parsley.
Cooking
1. Place the eggplant on a grill pan and cook for 15-20 minutes, turning often. Set aside to cool.
2. When the eggplant has cooled, cut in half and scoop out most of the seeds. Dice the eggplant.
3. To make the salad, in a serving combine the eggplant, tomatoes, garlic, parsley, salt and pepper.