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Grilled Aubergine Salad


Macros (per serving, assuming 2 servings): Calories: 163 Protein: 3g Fat: 13g Carbs: 13g Fibre: 6g Sugar: 7g


Ingredients

  • 1 medium eggplant, sliced

  • 1 red bell pepper, sliced

  • 1 small red onion, sliced

  • 2 tablespoons olive oil

  • 1 tablespoon lemon juice

  • 1 tablespoon chopped fresh parsley

  • Salt and pepper, to taste

Instructions:

  1. Preheat a grill or grill pan over medium-high heat.

  2. In a large mixing bowl, combine the sliced eggplant, red bell pepper, and red onion.

  3. Drizzle olive oil over the veggies and sprinkle with salt and pepper.

  4. Place the veggies on the grill and cook until tender and lightly charred, about 5-7 minutes.

  5. In a separate mixing bowl, whisk together the lemon juice, chopped fresh parsley, salt, and pepper.

  6. Add the grilled veggies to the mixing bowl with the dressing and toss to combine.

  7. Serve with warm pitta or a small bowl of quinoa

Note: Macros may vary depending on the specific brands and quantities of ingredients used.



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