Grilled Aubergine Salad or Eggplant Salad Recipe

This grilled aubergine salad recipe can either accompany the main dishes or can be eaten as a light supper on its own. The recipe can be ready in just under 30 min. There only 199 calories and 8g of net carbs per serving. The salad can be served cold or warm. You can refrigerate the salad for up to 4 days, sprinkling some cheese just before serving.

Recipe Nutrition Profile: Diabetes Appropriate, High Calcium, High Fiber, High Protein, Low Calories, Low Carbs, Low Cholesterol, Low GI, Gluten Free, Vegetarian, Good Source of Phosphorus.

Serves 2:

Preparation time: 20 min

Cooking time: 6 min

Grilled Aubergine Salad or Eggplant Salad Recipe
Nutrition Facts
Per 1 Serving
Amount Per Serving
Calories from Fat
% Daily Value*
Total Fat
Saturated Fat
Polyunsaturated Fat
Monounsaturated Fat
Total Carbohydrates
Dietary Fiber
Vitamin A    8% Vitamin C    7%
Calcium    41% Iron    5%
Potassium    12% Manganese    13%
Phosphorus    27%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. The information provided here is approximate and does not include: possible substitutions, optional ingredients and ingredients to taste. How did we calculate Recipe Guidelines?


Salad Ingredients:

57g (2 oz.) parmesan cheese;

1 small aubergine (350g or ¾ lb.) cut in 3 mm (1/8”) slices;

Olive oil for brushing.

Dressing Ingredients:

1tsp. balsamic vinegar;

1 tsp. parsley leaves, finely chopped;

1 Stevia tablet (natural calorie and carbohydrate free sweetener - tiny but powerful) or any other sweetener of your choice;

1 large garlic clove pealed and pushed through a garlic press;

¼ tsp. crushed chilli flakes;

Black pepper.

How to Make the Eggplant Salad:

  • Make the dressing by binding all of the ingredients together and set aside.
  • First of all, we need to prepare the aubergine for cooking. Place the aubergine slices into a colander and sprinkle generously with salt. Leave them there for 20 minutes to drain the bitter aubergine juices. Then place each slice on the tray covered with kitchen paper and pat the slices with kitchen paper from both sides trying to get the salty water off.
Aubergines Prepared for Cooking
How to Grill the Eggplant Salad
  • Brush the slices with olive oil. Cook on the grill, griddle pan or barbecue for 3 min on each side till they are golden. Arrange the slices on the plate.
  • Drizzle the dressing over the aubergine slices.
  • Use a vegetable peeler to shave the parmesan cheese over the aubergine slices. Serve seasoned with pepper.

Author: Lana Soko

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