Barbecued Eggplant Salad
Rating: 
(12 ratings made)
| Heart-friendly Recipe | X |
|---|
This recipe contains:
Fat:
No more than 15g
Saturated Fat:
No more than 5g
Cholesterol:
No more than 150 mg
Sodium:
No more than 250 mg
Carbohydrates:
No more than 80g
Total Sugars:
No more than 25g total sugars; limit to 35g in desserts
|
| Low-Sodium Recipe | X |
|---|
This recipe contains:
Sodium:
No more than 200 mg
|
| Diabetes-friendly Recipe | X |
|---|
This recipe contains:
Fat:
No more than 15g
Saturated Fat:
No more than 5g
Cholesterol:
No more than 300 mg
Sodium:
No more than 1000 mg
Carbohydrates:
No more than 50g
Total Sugars:
No more than 25g total sugars; limit to 35g in desserts
|
| Low-Carb Recipe | X |
|---|
This recipe contains:
Carbohydrates:
No more than 45g
Total Sugars:
No more than 25g total sugars; limit to 35g in desserts
|
| High-Fiber Recipe | X |
|---|
This recipe contains:
Fiber:
At least 3g
|
| High-Calcium Recipe | X |
|---|
This recipe contains:
Calcium:
At least 50 mg
|
| Quick and Easy Recipe | X |
|---|
|
This recipe requires 30 minutes or less for complete preparation.
|
| Dairy-Free Recipe | X |
|---|
|
This recipe contains no milk or milk products, no casein or whey.
|
| Gluten-Free Recipe | X |
|---|
|
This recipe contains no gluten containing ingredients or products.
|
Serves: 4 person(s)
Preparation Time: 10 mins
Cooking Time: 10 mins
A BBQ dish that is perfect for party or summer.
Ingredients:
3 Tbsp olive oil
2 eggplant, cut into thin slices
1 zucchini, sliced
2 small onions, quartered
3 ripe tomatoes, halved
2 cup spinach leaves, washed and trimmed
1 pinch black pepper, to taste
4 fresh basil leaves, (4 - 8 for garnish)
Directions:
Brush both sides of eggplant, zucchini, onion wedges and tomatoes with olive oil.
Barbecue eggplant, zucchini and onions for about 3 minutes on each side or until tender. Barbecue tomatoes for 2 minutes on each side or until warmed through.
Place spinach leaves onto a serving platter or individual plates. Top with eggplant, zucchini, tomatoes and onions. Sprinkle with black pepper and garnish with basil leaves.
Author:
Fresh Finesse
Fresh Finesse
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