How to Make Grilled Eggplant and Asparagus Salad - A Step-by-Step Guide

Grilled Eggplant and Asparagus Salad is a delectable dish that combines the smoky flavors of grilled vegetables with the fresh taste of a vibrant salad. This recipe is perfect for those looking for a healthy and satisfying meal that can be enjoyed as a side dish or a main course.

With its combination of tender grilled eggplant, crisp asparagus, and a zesty vinaigrette, this salad is bursting with flavor and texture. The smoky char from the grill adds depth to the vegetables, while the...

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Ingredients

  • 32 asparagus spears, trimmed
  • 2 small Italian eggplants, cut into 1/2-inch thick spears
  • 4 tomatoes, sliced
  • ½ teaspoon salt, or as needed
  • 3 tablespoons olive oil
  • 2 tablespoons balsamic vinegar
  • salt and ground black pepper to taste
  • 6 cups chopped romaine lettuce
  • 2 cups chopped endive
  • 2 tablespoons shredded Parmesan cheese, or more to taste

Information

  • Prep Time: 10 mins
  • Cook Time: 10 mins
  • Total Time: 20 mins
  • Servings: 4
  • Yield: 4 servings

  • Preheat grill for medium heat and lightly oil the grate.
  • Toss asparagus, eggplant, and tomatoes with about 1/2 teaspoon salt.
  • Arrange vegetables on the preheated grill; cook until tender, 5 to 7 minutes per side.
  • Whisk olive oil and vinegar in a bowl until smooth; season to taste with salt and black pepper. Toss romaine, endive, and dressing together in a large bowl.
  • Serve grilled vegetables atop the dressed lettuce mixture; sprinkle with Parmesan cheese.
  • Nutrition

    195 cal.

    • Total Fat: 12g
    • Saturated Fat: 2g
    • Cholesterol: 2mg
    • Sodium: 351mg
    • Total Carbohydrate: 21g
    • Dietary Fiber: 11g
    • Total Sugars: 9g
    • Protein: 7g
    • Vitamin C: 36mg
    • Calcium: 122mg
    • Iron: 4mg
    • Potassium: 1008mg