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Grilled Eggplant Salad With Onion & Cucumber Recipe
|Eggplants||2 Pound, ends trimmed|
|Salad oil||2 Tablespoon|
|English cucumber||1 Pound, thinly sliced (1 Medium)|
|Red onion||1⁄2 Pound, thinly sliced|
|Cider vinegar||1⁄2 Cup (8 tbs)|
|Firmly packed brown sugar||2 Tablespoon|
Serving size: Complete recipe
Calories 773 Calories from Fat 284
% Daily Value*
Total Fat 32 g49.6%
Saturated Fat 1.9 g9.3%
Trans Fat 0.5 g
Cholesterol 0 mg
Sodium 1010.6 mg42.1%
Total Carbohydrates 118 g39.2%
Dietary Fiber 37.2 g148.9%
Sugars 72.9 g
Protein 14 g28.4%
Vitamin A 14.4% Vitamin C 75.1%
Calcium 22.9% Iron 21.7%
*Based on a 2000 Calorie diet
On a barbecue with lid, place grill 5 to 6 inches over a solid bed of hot coals (you can hold your hand at grill level only 2 or 3 seconds).
When grill is hot, rub it lightly with a paper towel dipped in salad oil.
Lay eggplant slices close together on grill.
Cover barbecue, open vents, and cook until slices are well browned and soft when pressed, 15 to 20 minutes; turn eggplant, as needed, with a wide spatula.
Return slices to the tray.
If eggplant is cooked ahead, cover and chill up to a day.
In a bowl, cover cucumber and onion slices with ice water.
Quickly squeeze slices to bruise lightly, then cover and chill 30 minutes to 1 hour; drain.
In bowl, mix cucumber, onion, vinegar, sugar, and 1/2 teaspoon salt.
If made ahead, cover and chill up to 4 hours.
Coarsely chop eggplant and spoon onto a rimmed platter; top with cucumber and onion mixture.
Add salt to taste.