Directions:
- Layer several paper towels on a baking sheet. Place eggplant on top in a single layer. Sprinkle with salt. Cover with paper towels.
- Let eggplant stand for 30 minutes, then rinse each piece and blot dry. (This helps extract excess water, reducing bitterness.)
- Brush both sides of eggplant with 1 tbsp olive oil. Season with 1/4 tsp black pepper.
- Heat a grill to medium. Grill eggplant with cover closed, 16 to 20 minutes, turning once, until brown and tender.
- When eggplant is cool enough to handle cut into 1/2 cubes.
- Toss eggplant, chick peas and parsley in a large bowl.
- Whisk vinegar, oil, lemon juice, lemon zest, garlic and 1/4 tsp black pepper in a small bowl. pour over salad and toss gently to coat. Let stand at least 20 minutes at room temperature to blend flavors.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 254.25 Kcal (1064 kJ) | ||
| Calories from fat | 83.56 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.28g | 14% | |
|---|---|---|---|
| Sodium | 389.92mg | 16% | |
| Potassium | 452.1mg | 10% | |
| Total Carbs | 34.49g | 11% | |
| Sugars | 5.38g | 22% | |
| Dietary Fiber | 3.73g | 15% | |
| Protein | 9.38g | 19% | |
| Vitamin C | 7.8mg | 13% | |
| Iron | 1.2mg | 7% | |
| Calcium | 64.5mg | 6% | |
| Amount Per 100 g | |||
| Calories | 95.23 Kcal (399 kJ) | ||
| Calories from fat | 31.3 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.48g | 14% | |
|---|---|---|---|
| Sodium | 146.04mg | 16% | |
| Potassium | 169.33mg | 10% | |
| Total Carbs | 12.92g | 11% | |
| Sugars | 2.02g | 22% | |
| Dietary Fiber | 1.4g | 15% | |
| Protein | 3.51g | 19% | |
| Vitamin C | 2.9mg | 13% | |
| Iron | 0.4mg | 7% | |
| Calcium | 24.2mg | 6% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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