Grilled Japanese Eggplant with Tomato-Caper Salsa

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30 minutes or fewer

Japanese eggplants have a naturally smoky flavor, but if you can’t find them, regular eggplants work too. The eggplant slices can also be cooked on a countertop grill (such as George Foreman) or broiled in the oven.

  • SERVINGServings

Ingredients

  • 6 medium-size Japanese eggplants (about 1 1/2 lb.)
  • 2 Tbs. olive oil plus extra for brushing
  • 6 tomatoes (about 2 lb.) cut into 1/2-inch dice
  • 1/4 cup finely chopped fresh basil
  • 1 shallot, peeled and minced
  • 2 tsp. drained capers
  • 1 tsp. sherry vinegar

Preparation

  1. Preheat outdoor grill or set stovetop grill on medium heat. Cut each eggplant lengthwise into 1/3-inch-thick slices. Brush slices with olive oil.
  2. Mix tomatoes, 2 Tbs. oil, basil, shallot, capers and vinegar in medium bowl. Season with salt and pepper.
  3. Grill eggplants 5 minutes on each side for outdoor grill, 5 minutes total for countertop grill, or until tender and scored with dark grill marks. Arrange eggplant slices on platter. Spoon tomato mixture over top, and serve.

Nutrition Information

  • Serving Size: Serves 6
  • Calories: 124
  • Carbohydrate Content: 15 g
  • Fat Content: 7 g
  • Fiber Content: 5 g
  • Protein Content: 3 g
  • Saturated Fat Content: 1 g
  • Sodium Content: 143 mg
  • Sugar Content: 8 g