Recipe Details
Ingredients
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1mediumeggplant, sliced lengthwise into 1/4-inch-long strips
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2 ¼teaspoonssalt, divided
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4tablespoonsextra-virgin olive oil, divided
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2tablespoonsbalsamic vinegar
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1tablespoonchopped fresh oregano
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⅛teaspoonground black pepper
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½cupdiced tomato
Cooking Directions
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Place sliced eggplant in a colander in the sink. Sprinkle eggplant with 2 teaspoons salt. Let sit for 30 minutes to release any bitter juices. Rinse with cold water and dry on paper towels.
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Heat a grill pan to high heat. Place 2 tablespoons olive oil in a small bowl. Brush eggplant lightly with olive oil and grill for 2 minutes, pressing down occasionally with a spatula. Turn each slice, without flipping, and continue grilling for 2 more minutes to form beautiful grill marks. Flip eggplant and repeat this process on the other side. Remove grilled eggplant to a serving platter.
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Whisk together remaining 2 tablespoons olive oil, balsamic vinegar, oregano, remaining 1/4 teaspoon salt, and pepper in a small bowl. Add tomato and mix well. Pour over the grilled eggplant.
Editor’s Note:
Nutrition data for this recipe includes the full amount of salt. The actual amount of salt consumed will vary.
Nutrition Facts
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe4 | |
| Calories165 | |
| % Daily Value * | |
| Total Fat 14g |
18% |
| Saturated Fat 2g |
10% |
| Sodium 1314mg |
57% |
| Total Carbohydrate 10g |
4% |
| Dietary Fiber 5g |
18% |
| Total Sugars 5g |
|
| Protein 2g |
3% |
| Vitamin C 7mg |
7% |
| Calcium 23mg |
2% |
| Iron 1mg |
3% |
| Potassium 381mg |
8% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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