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Add a photoServings: 8
Ingredients
- 2 sm eggplants*
- 2 Tbsp. Salad oil (approx)
- 1 med European cucumber**
- 1 sm red onion,thinly sliced
- 1/2 c. Cider vinegar
- 2 Tbsp. Firmly packed brown sugar
- 1/2 tsp Salt
Directions
- * - End trimmed, cut into 3/4" thick slices
- ** - thinly sliced
- 1. Lightly brush eggplant slices with oil and put them on a tray.
- 2. On a barbecue with lid, place grill 5-6" over a solid bed of warm coals
- (you can hold your hand at grill level only 2-3 seconds). When grill is warm, rub it lightly with a paper towel dipped in salad oil.
- 3. Lay eggplant slices close together on grill. Cover barbecue, open drafts, and cook till slices are well browned and soft when pressed, 15-20 min; turn, as needed, with a wide spatula. Return slices to the tray.
- If slices are cooked ahead, cover and refrigerateup to a day.
- 4. In a bowl, cover cucumber and onion slices with ice water. Quickly squeeze slices to briuse lightly, then cover and refrigerate30 min to 1 hour; drain. In bowl, mix cucumber, onion, vinegar, sugar, and 1/2 tsp. salt. If made ahead, cover and refrigerateup to 4 hrs. Coarsely chop eggplant and spoon onto a rimmed platter; top with cucumber and onion mix. Add in salt to taste.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 213g | |
| Recipe makes 8 servings | |
| Calories 93 | |
| Calories from Fat 33 | 35% |
| Total Fat 3.72g | 5% |
| Saturated Fat 0.62g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 152mg | 6% |
| Potassium 439mg | 13% |
| Total Carbs 14.72g | 4% |
| Dietary Fiber 6.1g | 20% |
| Sugars 8.31g | 6% |
| Protein 1.91g | 3% |
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