Grilled Eggplant Salad
Wine Recommendation
Matua Sauvignon Blanc
Ingredients
- 2 eggplants, halved lengthwise
- ⅓ cup white vinegar
- 2 Tbsp sugar
- 1 Tbsp oyster sauce
- 1 Tbsp olive oil
- 1 tsp kosher salt
- ½ tsp pepper
- 1 cup diced tomatoes
- 1 cup diced mango
- ½ cup diced red onion
- 2 Thai chilies, minced
- ¼ cup minced fresh cilantro
Instructions
- Preheat oven to 425°F. Place eggplants, cut sides down, on a lightly greased foil-lined rimmed baking sheet. Bake 30 minutes or until eggplant skin is charred and flesh is very tender.
- Once the eggplants are cool enough to handle, rub off charred skin and cut flesh into ½-inch pieces.
- Meanwhile, whisk together vinegar, sugar, oyster sauce, oil, salt, and pepper in a large bowl. Add chopped eggplant, tomatoes, mango, onion, chiles, and cilantro; toss. Cover, and refrigerate at least 2 hours before serving.
Nutritional Information
| Main | Total | |
| Servings | 8 | |
| Calories |
99
|
99
|
| Fat (g) | 4 | 4 |
| Sat. Fat (g) | 1 | 1 |
| Protein (g) | 2 | 2 |
| Carb (g) | 16 | 16 |
| Fiber (g) | 5 | 5 |
| Sodium (mg) | 306 | 306 |
| T. Sugs (g) | 11 | 11 |
| A. Sugs (g) | 3 | 3 |
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