Eggplant and Tomato Salad
You can never have too many side dish recipes, so give Eggplant and Tomato Salad a try. This recipe serves 10. Watching your figure? This gluten free, primal, fodmap friendly, and vegetarian recipe has 262 calories, 10g of protein, and 24g of fat per serving. A mixture of beefsteak tomatoes, ground pepper, kosher salt, and a handful of other ingredients are all it takes to make this recipe so delicious. From preparation to the plate, this recipe takes approximately 10 minutes.
Prepare the grill for direct cooking over medium heat (350 to 450F).
Brush the eggplant and tomato slices with oil and season evenly with salt and pepper.
Brush the cooking grates clean. Grill over direct medium heat, with the lid closed as much as possible, until the vegetables are tender and nicely marked, turning once. The eggplant will take about 8 minutes and the tomatoes will take 2 to 4 minutes.
Remove from the grill as they are done.
Divide the eggplants, tomatoes, cheese, and basil among four plates.
Drizzle with a little more olive oil or your favorite salad dressing, if desired.