Salads and Vegetables: Salads: Barbecued Eggplant Salad

A BBQ dish that is perfect for party or summer.

Author: Fresh Finesse
Date: May 07, 2008

Serves: 4 person(s)

Preparation Time: 10 mins
Cooking Time: 10 mins


    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.

Nutritional Information
(Per Serving)

Calories:200 cals
Kilojoules:835 kJ
Fat:11.0 g
Carbohydrates:25.5 g
Protein:5.0 g
Cholesterol:0.0 mg
Sodium:28 mg
Saturated Fat:1.6 g
Fiber:12.2 g
Calcium:72.0 mg
Total Sugars:11.3 g

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