Grilled Egg Salad
Description
This vibrant Japanese-inspired dish transforms humble eggplant into a smoky, tender delight. The key is charring the slender Japanese eggplant and green peppers until the skins blister, unlocking a deep, savory flavor that contrasts beautifully with the bright, citrusy kick of ponzu sauce. The result is a salad that is both rustic and refined, offering a perfect balance of soft textures and sharp acidity. It makes an excellent light lunch, a refreshing picnic side, or a vegetarian starter that feels substantial enough for dinner. Simple to prepare with fresh ingredients, this recipe highlights the natural flavors of the vegetables while delivering a sophisticated taste experience that is sure to become a regular favorite in your rotation.Ingredients
Directions
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Preheat a grill or broiler to high heat.
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Brush the cut sides of the eggplant halves and green peppers with a little oil.
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Place vegetables cut-side down on the grill or under the broiler.
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Cook for about 3 to 5 minutes per side, until charred and tender.
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Remove from heat and let cool slightly.
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Drizzle with ponzu sauce and serve immediately.
Nutrition Facts
Servings 4 servings
- Amount Per Serving
- Calories 848.9kcal
- % Daily Value *
- Total Fat 87.6g135%
- Saturated Fat 15.0g75%
- Cholesterol 423.4mg142%
- Sodium 142.7mg6%
- Total Carbohydrate 3.5g2%
- Dietary Fiber 1.0g4%
- Sugars 2.4g
- Protein 15.2g31%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
grilled, eggplant, salad, japanese, ponzu, vegetarian, side dish, smoky, green pepper, bbq, summer, healthy, vegetables, easy, light
