Grilled Eggplant with Tomato and Herb Salad (Aubergine Grillée avec Salade de Tomates et d'Herbes)
Aubergine Grillée avec Salade de Tomates et d'Herbes is a delightful Comorian dish that features grilled eggplant served with a refreshing tomato and herb salad.
Ingredients
- 2 large eggplants, sliced
- 4 tomatoes, diced
- 1/4 cup fresh basil, chopped
- 1/4 cup fresh parsley, chopped
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Preheat the grill or stovetop grill pan over medium heat.
- Brush the eggplant slices with olive oil and season with salt and pepper.
- Grill the eggplant for 3-4 minutes on each side, until tender and grill marks appear.
- In a bowl, combine the diced tomatoes, chopped basil, chopped parsley, and remaining olive oil. Season with salt and pepper.
- Serve the grilled eggplant with the tomato and herb salad on the side.
Cooking & Preparation
- Preparation time:
- 15 minutes
- Cooking time:
- 10 minutes
- Total time:
- 25 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 150 per serving
- Carbohydrates
- 20g
- Protein
- 5g
- Fat
- 7g
Supplies
Grill or stovetop grill pan Brush for oil Bowl for salad
Tools
Knife Cutting board Tongs
Serving suggestions
Serve the Aubergine Grillée avec Salade de Tomates et d'Herbes with warm crusty bread and a side of couscous.
Tips & tricks
For added flavor, you can sprinkle some crumbled feta cheese on top of the eggplant before serving.
Cost
$10