Recipe Thursday: Eggplant Tomato Salad

I only recently discovered eggplant and I have to say, I'm hooked! My George Foreman grill makes it super easy to grill and caramelize a little and it's a great, easy main dish. I also love caprese salad (that yummy tomato mozzarella salad) so when I saw this recipe, I was sold instantly! I could definitely see this becoming a regular lunch for me ... or dinner for that matter!! Enjoy! (recipe and nutrition information from MyRecipes.com and SparkRecipes.com)

Grilled Eggplant, Tomato and Mozzarella Salad

Nutrition Info

• Calories: 177.9
• Fat: 11.6g
• Carbohydrates: 11.6g
• Protein: 8.6g

Ingredients

1 Eggplant
1 Tomato
4 oz. Part Skim Mozzarella
5 - 7 fresh Basil leaves
2 Tblsp Balsamic Vinegar (divided)
2 Tablespoons Olive Oil (divided)
Salt and Pepper to taste

Directions

Combine 1 Tblsp olive oil, 1 Tblsp vinegar, minced basil, garlic, salt and pepper, and whisk well. Brush both sides of each eggplant slice with this mixture. Grill the eggplant for 3-4 minutes per side, until softened and slightly charred. Let the eggplant cool, preferably to room temperature.

Cube the eggplant slices. Combine in a bowl with the tomato and mozzarella, 1 Tbsp olive oil and 1 Tblsp vinegar. Add salt and pepper to taste. Toss gently.

Serving Size: 4 servings

Number of Servings: 4