Salada De Berinjela E Abobrinha Grelhada (grilled Eggplant And Zucchini Salad)

This Salada de Berinjela e Abobrinha Grelhada (Grilled Eggplant and Zucchini Salad) is a refreshing and healthy dish from East Timor Cuisine. It's perfect for a light lunch or as a side dish for a barbecue.

Vegan Gluten Free Salad East Timor Healthy Vegetarian Grilled
Salada De Berinjela E Abobrinha Grelhada (grilled Eggplant And Zucchini Salad)

Ingredients

  • 1 large eggplant, sliced
  • 2 medium zucchinis, sliced
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • 1/4 cup chopped fresh parsley
  • 2 tablespoons balsamic vinegar

Instructions

  1. Preheat a grill or stovetop grill pan over medium-high heat.
  2. Brush the eggplant and zucchini slices with olive oil and season with salt and pepper.
  3. Grill the vegetables for 3-4 minutes on each side, or until they have grill marks and are tender.
  4. Remove the grilled vegetables from the heat and let them cool slightly.
  5. Arrange the grilled eggplant and zucchini on a serving platter.
  6. Sprinkle with chopped parsley and drizzle with balsamic vinegar.
  7. Toss gently to combine and serve immediately.

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
12g
Protein
3g
Fat
10g

Supplies

Grill or stovetop grill pan Tongs Serving platter

Tools

Knife Cutting board Brush for oil

Serving suggestions

Serve the salad with crusty bread and a glass of white wine for a complete meal.

Tips & tricks

For a smoky flavor, you can grill the vegetables over charcoal instead of using a stovetop grill.

Cost

$8