Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Grilled Eggplant (Aubergine) and Pepper Salad Recipe
    Lost? Site Map

    Grilled Eggplant (Aubergine) and Pepper Salad

    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    15 mins

    20 mins

    Chabear01's Note:

    This is a recipe from Sunset Magazine and best served with the Flank Steak with Warm Moroccan Spices Flank Steak With Warm Moroccan Spices, they suggest a nice Syrah to be served with this meal as the spices of this meal loop into the same spices of the wine. Note: To toast Pine Nuts, bake in a 325 degree F. oven, shaking pan occasionally, just until beginning to brown, about 8 minutes. Grill the vegetables before the flank steak, then finish the salad as the steak cooks. If grilling over charcoal, you may need to add a few more briquets before grilling the steak.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Lay bell peppers, zucchini, eggplant, and onion on baking sheets.
    2. 2
      Brush both sides of vegetables with Moroccan marinade.
    3. 3
      Lay vegetables on a well-oiled grill over a solid bed of medium-hot coals, or medium-high heat on a gas grill; close lid on gas grill.
    4. 4
      Cook vegetables, turning once, until beginning to brown and just tender when pierced. 7 to 8 minutes for eggplant, 8 to 10 minutes for onions and bell peppers, and 12 minutes for zucchini.
    5. 5
      Transfer to a large cutting board as done.
    6. 6
      Cut vegetables into 1 inch pieces and put in a bowl.
    7. 7
      Add pine nuts, mint and any remaining marinade.
    8. 8
      Mix, adding more vinegar, salt and pepper to taste.

    Ratings & Reviews:

    Advertisement

    Nutritional Facts for Grilled Eggplant (Aubergine) and Pepper Salad

    Serving Size: 1 (248 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 136.4
     
    Calories from Fat 74
    54%
    Total Fat 8.2 g
    12%
    Saturated Fat 0.6 g
    3%
    Cholesterol 0.0 mg
    0%
    Sodium 10.8 mg
    0%
    Total Carbohydrate 14.5 g
    4%
    Dietary Fiber 5.8 g
    23%
    Sugars 7.5 g
    30%
    Protein 4.1 g
    8%

    The following items or measurements are not included:

    marinade

    Ideas from Food.com

    “Everything

    Thanksgiving, Solved

    Every recipe, menu, tip and how-to is right here, at your service.

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites