Grilled Eggplant Salad

A terrific savory appetizer or serve with feta for a light lunch. Serve at room temperature or cold.

Grilled eggplant with tomatoes, green onion, parsley and Tuk Meric
Prep Time: 10 minutes
Cook Time: 15 minutes
Course: Salad, Side Dish
Cuisine: Cambodian Fusion
Keyword: Eggplant
Servings: 4
Calories: 34kcal
Author: Amy Sherman

Ingredients

  • 1 each medium eggplant cut in half lengthwise
  • 1 each tomato diced and drained
  • 1 each green onion chopped
  • 1 Tablespoon Angkor Tuk Meric
  • 1 Tablespoon parsley chopped
  • 1 teaspoon extra virgin olive oil

Instructions

  • Grill or broil the eggplant skin side up for 10 minutes. Flip and cook for another 4-5 minutes, or until beginning to brown in spots.
  • Transfer to a colander and let drain. When cool enough to handle, peel and roughly chop the eggplant.
  • Combine the tomato, eggplant and green onion in a bowl, add the Tuk Meric and stir. Taste for seasoning.
  • Garnish with parsley and a drizzle of olive oil.

Nutrition Facts

Calories: 34kcal | Carbohydrates: 5g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 526mg | Potassium: 1mg | Fiber: 1g | Sugar: 1g | Vitamin A: 84IU | Vitamin C: 1mg | Calcium: 1mg | Iron: 1mg

Notes

Serve with crackers or pita bread.
Tried this recipe?Mention @AngkorFood or tag #angkorfood, thank you!


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