Grilled eggplant salad


  • Prep Time15 mins
  • Total Time25 mins
  • Makes8 Servings
Grilled eggplant salad

Angus Fergusson

Chatelaine Triple Tested


  • 4 large Japanese eggplants

  • 1/3 cup olive oil

  • 1/4 cup red-wine vinegar

  • 1/2 tsp salt

  • 2 garlic cloves, minced

  • 4 tomatoes, quartered, seeded, chopped

  • 4 tsp capers, chopped


  • Preheat barbecue to medium. Trim ends off eggplants. Slice each lengthwise into 3 long slices.

  • Whisk 1/4 cup oil with vinegar, salt and garlic in a large bowl. Add tomatoes and capers and toss to coat. Season with pepper.

  • Brush eggplant slices with remaining oil. Oil grill, then barbecue eggplant, lid closed, flipping halfway through, until cooked but still firm, 3 to 4 min per side. Chop into large chunks. Stir into tomato mixture.

Nutrition (per serving)

Calories 121, Protein 1g, Carbohydrates 9g, Fat 9g, Fibre 3g, Sodium 193mg.