Blackened Grilled Eggplant + Tomato Basil Salad

Prep:

15 min

Cook:

15 min

Level:

Easy

Serves:

6

Ingredients

  • 2 large eggplants, sliced lengthwise 2/3" thick
  • 2 cups multicolored cherry or grape tomatoes, sliced in half
  • 1/2 cup sweet peppers, finely chopped
  • 4 tbsp. olive oil, divided
  • 2 tbsp. Kinder’s Cali's Blackened Rub
  • 1 tsp. salt
  • 2 tbsp. red wine vinegar
  • 2 tbsp. fresh lemon juice
  • 1/4 cup fresh mint leaves, finely chopped
  • 1/4 cup low-fat Greek yogurt
  • 2 tbsp. low-fat milk

    Directions

    1. Heat grill to medium heat. 
    2. Brush eggplant slices with 3 tbsp olive oil and season with Cali's Blackened Rub on both sides. 
    3. Place on grill and cook for 10-12 minutes or until tender, flipping halfway through. 
    4. In a medium bowl, combine tomatoes,  peppers, mint, remaining olive oil, salt, red wine vinegar, and fresh lemon juice. 
    5. In separate small bowl, whisk together yogurt and milk until creamy. Set aside. 
    6. Place eggplant on serving dish and top with tomato salad. Can also top with chicken or fish. Drizzle yogurt mixture over vegetables. Garnish with mint. Serve. Enjoy. 

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