Barbecued Eggplant Salad

Barbecued Eggplant Salad

A BBQ dish that is perfect for party or summer.


4 stars 4 stars 4 stars 4 stars (15 ratings made) Rate
Serves: 4 person(s) Change

Preparation Time: 10 mins
Cooking Time: 10 mins

Heart-Friendly Recipe Low Sodium Recipe Diabetes-Friendly Recipe Low-Carb Recipe High-Fiber Recipe High-Calcium Recipe Quick And Easy Recipe Dairy-Free Recipe Gluten-Free Recipe


  • 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)


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.

Thanks to Fresh Finesse

Nutritional Info (per serving)

CALORIES 200 cals
Kilojoules 835 kJ
Fat 11.0 g
Saturated Fat 1.6 g
Cholesterol 0 mg
Sodium 28 mg
Carbohydrates 25.5 g
Fiber 12.2 g
Total Sugars 11.3 g
Protein 5.0 g
Calcium 72.0 mg
Note: A dash indicates no data is available.