Grilled Eggplant and Garlic Salad
- Heart-healthy
- Vegan
- Gluten free
- Lactose free
If desired, you can replace the coriander with the same amount of parsley or simply sprinkle a handful of chopped fresh mint over the salad.
Ingredients
- 2 eggplants (about 2-1/2 lb/1.25 kg)
- 2 whole heads garlic
- 1/3 cup (75 mL) minced fresh coriander
- 1/2 tsp (2 mL) salt
- 1/4 tsp (1 mL) pepper
- 3 tbsp (45 mL) lemon juice
- 1/4 cup (60 mL) extra-virgin olive oil
Preparation
Prick eggplants with fork a few times. Place eggplants and garlic on grill over medium-high heat; cover and grill, turning often, until eggplant is soft when pierced through thickest part and garlic cloves are tender, about 40 minutes. Let cool.
Peel eggplant and place in colander; drain for 15 minutes. Cut into bite-size pieces; place on serving plate. Cut off top of garlic and squeeze out cloves; scatter over eggplant. Sprinkle with coriander, salt and pepper. Drizzle with lemon juice, then oil.
Makes 4 to 6 servings.
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