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Grilled Eggplant Salad
Grilled eggplant with tomatoes, green onion, parsley and Tuk Meric
Prep Time
10
minutes
mins
Cook Time
15
minutes
mins
Course:
Salad, Side Dish
Cuisine:
Cambodian Fusion
Keyword:
Eggplant
Servings:
4
Calories:
34
kcal
Author:
angkorchef
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.
Notes
Serve with crackers or pita bread.
Nutrition
Calories:
34
kcal
|
Carbohydrates:
5
g
|
Protein:
1
g
|
Fat:
1
g
|
Saturated Fat:
1
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
1
g
|
Trans Fat:
1
g
|
Cholesterol:
1
mg
|
Sodium:
526
mg
|
Potassium:
1
mg
|
Fiber:
1
g
|
Sugar:
1
g
|
Vitamin A:
84
IU
|
Vitamin C:
1
mg
|
Calcium:
1
mg
|
Iron:
1
mg