Syrnyk
Grilled Eggplant and Asparagus Salad
Gather all the ingredients and prepare your grill or grill pan. Ensure to have a cutting board, knife, and mixing bowl at hand.
Ingredients:
Prepare the veggies
Wash the eggplant and asparagus thoroughly. Cut the eggplant into 1-cm rounds and the asparagus into 2-inch pieces. This will take around 4 minutes for washing and chopping.
Grill the vegetables
Preheat your grill for about 10 minutes. Toss the eggplant and asparagus with olive oil and minced garlic. Grill for about 6 minutes, turning occasionally.
Mix everything together
In a bowl, combine grilled eggplant, asparagus, lemon juice, and chopped parsley. Mix well to ensure an even coating. This will take about 3 minutes.
Enjoy!
Serve the salad on a plate and drizzle with a bit more olive oil if desired. Pair with crusty bread or grilled protein for a more substantial meal. Store leftover salad in an airtight container for up to 2 days in the refrigerator. Garnish with additional parsley for color before serving.
Nutrition Facts
| Total Fat5grams | 8.0% |
| Sodium66mg | 3.0% |
| Total Carbohydrates7grams | 2.0% |
| Fibers2grams | 6.0% |
| Total Sugars2grams | |
| Protein2grams | |
| Vitamin A166mcg | 21.0% |
| Vitamin C5mg | 6.0% |
| Vitamin K6mcg | 5.0% |
| Calcium23mg | 2.0% |
| Magnesium16mg | 4.0% |
| Potassium250mg | 5.0% |
The daily value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Similar Recipes
Baked Chicken Wings with Garlic and Honey
Grilled Lemon Garlic Shrimp
