Grilled Eggplant Salad
recipe

A delicious and filling salad that combines grilled eggplant with fresh vegetables, creating a perfect side dish or light main course.
Preparation Time: 1 hour
Serving Size: 4
Ingredients:
- 1 eggplant
- 1-2 tablespoons Korean BBQ sauce
- ½ head of napa cabbage
- 2 tomatoes
- 1 onion
- Salt
Instructions:
1. Slice the eggplant into 1½ cm thick slices.
2. Sprinkle salt on both sides of the slices to draw out moisture. Let sit for about 30 minutes, then pat dry.
3. Brush the eggplant slices with the BBQ sauce.
4. Grill the eggplant on a very hot grill for a few minutes on each side until beautifully golden brown.
5. Allow the grilled eggplant to cool, then chop into small pieces.
6. Shred the napa cabbage into thin strips, and chop the onion and tomatoes.
7. Combine all ingredients in a bowl, including the liquid released from the eggplant, and let it marinate for a moment.
8. Enjoy the salad on its own or as a side dish.
Nutritional Information (per serving):
- Energy: 150 kcal
- Protein: 3 g
- Carbohydrates: 10 g
- Fat: 10 g
- Fiber: 4 g

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