Photo: Anna Pelzer
Grilled Eggplant and Asparagus Salad
10 ingredients
10 min + 10 min
4 servings
openrecipes
"Warm grilled eggplant, asparagus, and tomatoes top a bed of cool, crunchy romaine and endive lettuce with a balsamic vinegar dressing."
Estimated Nutrition (whole recipe, rough)
327
Calories
16g
Protein
22g
Fat
22g
Carbs
Counts 9 of 10 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Eggplant | 1 cup cubed (82g) | 35 |
| Asparagus | 6 spears (90g) | 27 |
| Tomato | 1 medium (123g) | 22 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Romaine Lettuce | 1 cup shredded (36g) | 5 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
| Endive | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 32 asparagus spears, trimmed
- 2 small Italian eggplants, cut into 1/2-inch thick spears
- 4 tomatoes, sliced
- 1/2 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
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By allrecipes ·
Recipe sourced from
openrecipes