Grilled-eggplant salad

Discover the exquisite flavors of a delightful grilled eggplant salad, a culinary masterpiece with a wonderful balance of smoky, earthy, and tangy tastes.

Ingredients:

• ¼ cup soy sauce
• 2 tablespoons honey
• 1 tablespoon sesame oil
• 1 tablespoon dry sherry or white wine
• 1 tablespoon grated fresh ginger
• ¼ teaspoon crushed red pepper flakes
• 3 small eggplants, each cut lengthwise into 8 long wedges
• 3 small heads romaine, cut lengthwise in half
• 3 plum tomatoes, cut lengthwise in half

Instructions:

1. Whisk together the soy sauce, honey, sesame oil, sherry, ginger, and crushed red pepper.
2. Start a charcoal grill and let the coals burn until they are covered with gray ash or preheat a gas grill to medium.
3. Coat the cut sides of the eggplant wedges with the marinade and place them on the grill. Grill for 5 minutes. Apply the marinade on the romaine and tomatoes and place them on the grill. Brush the eggplant with marinade, flip, and continue cooking until all the vegetables are soft when pierced with a fork, for about 10 minutes.

Summary:

• Calories: 880 kcal
• Fat: 21 g
• Protein: 36 g
• Carbs: 165 g
• Potassium: 7081 mg
• Magnesium: 443 mg