Grilled eggplant, tomato, and mozzarella salad
Delight in the blend of charred eggplant, ripe tomato, and creamy mozzarella in this exquisite grilled salad. Savor the harmonious flavors in every bite.
Ingredients:
- 1 eggplant
- 1 red bell pepper
- 3 cloves garlic, peeled
- 3 tablespoon olive oil
- 1 large tomato
- 1/4 cup marinated kalamata olives, pitted and halved
- 2 sprigs fresh oregano, chopped
- 3 sprigs fresh basil, chopped
- 110g fresh mozzarella, diced
- salt and pepper, to taste
Instructions:
- Cut eggplant into ½” thick slices. Coat each slice with olive oil on both sides and add a sprinkle of salt.
- Preheat grill to medium heat. Cook whole pepper on all sides. Cook eggplant slices on both sides until soft and slightly charred, approximately 5 minutes.
- Coat garlic cloves with oil, wrap in foil, and cook on grill until tender and fragrant, roughly 15 minutes. Let pepper, eggplant, and garlic cool down.
- Chop the eggplant, remove seeds and chop the pepper, and cut the tomato into wedges. Mix the vegetables with olives, oregano, basil, mozzarella, salt, and pepper. Taste and season to your liking.
Summary:
- Calories: 964 kcal
- Fat: 71 g
- Protein: 35 g
- Carbs: 58 g
- Potassium: 2105 mg
- Magnesium: 154 mg