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Grilled Eggplant and Asparagus Salad Recipe

Recipe by: yao-ming

"Warm grilled eggplant, asparagus, and tomatoes top a bed of cool, crunchy romaine and endive lettuce with a balsamic vinegar dressing."
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep10 m
  • Cook10 m
  • Ready In20 m
  • 1Preheat grill for medium heat and lightly oil the grate.
  • 2Toss asparagus, eggplant, and tomatoes with about 1/2 teaspoon salt.
  • 3Arrange vegetables on the preheated grill; cook until tender, 5 to 7 minutes per side.
  • 4Whisk olive oil and vinegar in a bowl until smooth; season to taste with salt and black pepper. Toss romaine, endive, and dressing together in a large bowl.
  • 5Serve grilled vegetables atop the dressed lettuce mixture; sprinkle with Parmesan cheese.
Ingredients
  • 4 servings
  • 195 cals
  • 32 asparagus spears, trimmed
  • 2 small Italian eggplants, cut into 1/2-inch thick spears
  • 4 tomatoes, sliced
  • 1/2 teaspoon salt, or as needed
  • 3 tablespoons olive oil
  • 2 tablespoons balsamic vinegar
  • salt and ground black pepper to taste
  • 6 cups chopped romaine lettuce
  • 2 cups chopped endive
  • 2 tablespoons shredded Parmesan cheese, or more to taste
Nutrition

Amount per serving ( 5 total)

  • Calories:
    195
    10%
  • Fat:
    11.7
    18%
  • Carbs:
    20.5
    7%
  • Protein:
    7.1
    14%
  • Cholesterol:
    2
    < 1%

Based on a 2,000 calorie diet

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