Barbecued Eggplant Salad 

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A barbecue dish that is perfect for summer.

Ingredients:

3 Tbsp olive oil

2 eggplants, cut into thin slices

1 zucchini, sliced

2 small onions, quartered

3 ripe tomatoes, halved

2 cup english spinach leaves, washed & trimmed

1 black pepper, to taste

1 fresh basil leaves to 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 eash 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.

Variations:

You can replace the olive oil with cooking spray if preferred. This will reduce the calorie and fat content of the dish significantly.

Author:

Fresh Finesse

Member Comments: (1)

By: melikamokhtari - 2009-09-19