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Prep Time:25 minsTotal Time:25 minsServings:4Yield:4 cupsJump to Nutrition Facts
Prep Time:25 minsTotal Time:25 minsServings:4Yield:4 cups
Prep Time:25 mins
Prep Time:
25 mins
Total Time:25 mins
Total Time:
Servings:4
Servings:
4
Yield:4 cups
Yield:
4 cups
Jump to Nutrition Facts
Jump to recipe
Tips from the EatingWell Test Kitchen
These are the key tips we learned while developing and testing this recipe in our Test Kitchen to make sure it works, tastes great and is good for you, too!
Nutrition Notes
Cook Mode(Keep screen awake)Ingredients¼cupolive oil2teaspoonsza’atar (see FAQs)1teaspoonlemon zest, plus 3 tablespoons lemon juice (from 1 lemon), divided1mediumeggplant (about 1 pound), cut into 1/2-inch-thick slices1mediumred bell pepper, stemmed, seeded and quartered lengthwise½mediumred onion, peeled and cut into 1-inch wedges through the rootCooking spray1cuphalved cherry tomatoes¾cupcoarsely chopped fresh flat-leaf parsley¼cupthinly sliced scallions¼cupcoarsely chopped fresh mint½teaspoonsalt
Cook Mode(Keep screen awake)
Ingredients
¼cupolive oil
2teaspoonsza’atar (see FAQs)
1teaspoonlemon zest, plus 3 tablespoons lemon juice (from 1 lemon), divided
1mediumeggplant (about 1 pound), cut into 1/2-inch-thick slices
1mediumred bell pepper, stemmed, seeded and quartered lengthwise
½mediumred onion, peeled and cut into 1-inch wedges through the root
Cooking spray
1cuphalved cherry tomatoes
¾cupcoarsely chopped fresh flat-leaf parsley
¼cupthinly sliced scallions
¼cupcoarsely chopped fresh mint
½teaspoonsalt
DirectionsPreheat a grill to medium-high.Combine 1/4 cup oil, 2 teaspoons za’atar and 1 teaspoon lemon zest in a small bowl. Brush 1 side of eggplant slices with half of the oil mixture; reserve the remaining mixture. Oil the grill rack (see Tips). Grill the eggplant, uncovered, turning often, until tender and grill marks appear on both sides, about 5 minutes total. Cut the eggplant into 1/4-inch pieces and transfer to a large bowl.Coat bell pepper quarters and onion wedges with cooking spray. Grill, uncovered, until tender and charred, about 5 minutes. Chop the pepper into 3/4-inch pieces. Remove and discard onion stem. Add the peppers, onions, 1 cup tomatoes, 3/4 cup parsley, 1/4 cup scallions and 1/4 cup mint to the bowl with the eggplant.Add 3 tablespooons lemon juice and 1/2 teaspoon salt to the reserved oil mixture; whisk to combine. Drizzle over the vegetables and toss to coat.Frequently Asked QuestionsAbsolutely. You can store it in an airtight container in the fridge for up to 7 days—fresh is always best though. If you can, keep the herbs and dressing separate until ready to serve for a fresher result.For fewer seeds,choose smaller eggplants. Make sure the eggplant is shiny and with a deep purple color, smooth and unblemished with a green stem. When gently pressed, the flesh should not be mushy or tough. It should feel springy.The Middle Eastern spice blendza’ataris a flavorful mix of thyme, sumac, salt, sesame seeds and sometimes other herbs. Look for it in the bulk-spice section of natural foods stores, in specialty foods stores, in the spice section of some grocery stores or online. To make your own za’atar: Combine 1 teaspoon each ground sumac, sesame seeds and dried thyme with 1/4 teaspoon salt.For a light meal, serve it with a basket of pita bread. As a side dish, eggplant salad goes well with anything fresh off the grill, including veggie burgers and lamb, chicken or beefkebabs, grilled tofu, seafood and more.EatingWell.com, May 2019
Directions
Preheat a grill to medium-high.Combine 1/4 cup oil, 2 teaspoons za’atar and 1 teaspoon lemon zest in a small bowl. Brush 1 side of eggplant slices with half of the oil mixture; reserve the remaining mixture. Oil the grill rack (see Tips). Grill the eggplant, uncovered, turning often, until tender and grill marks appear on both sides, about 5 minutes total. Cut the eggplant into 1/4-inch pieces and transfer to a large bowl.Coat bell pepper quarters and onion wedges with cooking spray. Grill, uncovered, until tender and charred, about 5 minutes. Chop the pepper into 3/4-inch pieces. Remove and discard onion stem. Add the peppers, onions, 1 cup tomatoes, 3/4 cup parsley, 1/4 cup scallions and 1/4 cup mint to the bowl with the eggplant.Add 3 tablespooons lemon juice and 1/2 teaspoon salt to the reserved oil mixture; whisk to combine. Drizzle over the vegetables and toss to coat.Frequently Asked QuestionsAbsolutely. You can store it in an airtight container in the fridge for up to 7 days—fresh is always best though. If you can, keep the herbs and dressing separate until ready to serve for a fresher result.For fewer seeds,choose smaller eggplants. Make sure the eggplant is shiny and with a deep purple color, smooth and unblemished with a green stem. When gently pressed, the flesh should not be mushy or tough. It should feel springy.The Middle Eastern spice blendza’ataris a flavorful mix of thyme, sumac, salt, sesame seeds and sometimes other herbs. Look for it in the bulk-spice section of natural foods stores, in specialty foods stores, in the spice section of some grocery stores or online. To make your own za’atar: Combine 1 teaspoon each ground sumac, sesame seeds and dried thyme with 1/4 teaspoon salt.For a light meal, serve it with a basket of pita bread. As a side dish, eggplant salad goes well with anything fresh off the grill, including veggie burgers and lamb, chicken or beefkebabs, grilled tofu, seafood and more.
Preheat a grill to medium-high.
Combine 1/4 cup oil, 2 teaspoons za’atar and 1 teaspoon lemon zest in a small bowl. Brush 1 side of eggplant slices with half of the oil mixture; reserve the remaining mixture. Oil the grill rack (see Tips). Grill the eggplant, uncovered, turning often, until tender and grill marks appear on both sides, about 5 minutes total. Cut the eggplant into 1/4-inch pieces and transfer to a large bowl.
Coat bell pepper quarters and onion wedges with cooking spray. Grill, uncovered, until tender and charred, about 5 minutes. Chop the pepper into 3/4-inch pieces. Remove and discard onion stem. Add the peppers, onions, 1 cup tomatoes, 3/4 cup parsley, 1/4 cup scallions and 1/4 cup mint to the bowl with the eggplant.
Add 3 tablespooons lemon juice and 1/2 teaspoon salt to the reserved oil mixture; whisk to combine. Drizzle over the vegetables and toss to coat.
Frequently Asked QuestionsAbsolutely. You can store it in an airtight container in the fridge for up to 7 days—fresh is always best though. If you can, keep the herbs and dressing separate until ready to serve for a fresher result.For fewer seeds,choose smaller eggplants. Make sure the eggplant is shiny and with a deep purple color, smooth and unblemished with a green stem. When gently pressed, the flesh should not be mushy or tough. It should feel springy.The Middle Eastern spice blendza’ataris a flavorful mix of thyme, sumac, salt, sesame seeds and sometimes other herbs. Look for it in the bulk-spice section of natural foods stores, in specialty foods stores, in the spice section of some grocery stores or online. To make your own za’atar: Combine 1 teaspoon each ground sumac, sesame seeds and dried thyme with 1/4 teaspoon salt.For a light meal, serve it with a basket of pita bread. As a side dish, eggplant salad goes well with anything fresh off the grill, including veggie burgers and lamb, chicken or beefkebabs, grilled tofu, seafood and more.
Frequently Asked Questions
Absolutely. You can store it in an airtight container in the fridge for up to 7 days—fresh is always best though. If you can, keep the herbs and dressing separate until ready to serve for a fresher result.
For fewer seeds,choose smaller eggplants. Make sure the eggplant is shiny and with a deep purple color, smooth and unblemished with a green stem. When gently pressed, the flesh should not be mushy or tough. It should feel springy.
The Middle Eastern spice blendza’ataris a flavorful mix of thyme, sumac, salt, sesame seeds and sometimes other herbs. Look for it in the bulk-spice section of natural foods stores, in specialty foods stores, in the spice section of some grocery stores or online. To make your own za’atar: Combine 1 teaspoon each ground sumac, sesame seeds and dried thyme with 1/4 teaspoon salt.
For a light meal, serve it with a basket of pita bread. As a side dish, eggplant salad goes well with anything fresh off the grill, including veggie burgers and lamb, chicken or beefkebabs, grilled tofu, seafood and more.
EatingWell.com, May 2019
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Nutrition Facts(per serving)191Calories15gFat14gCarbs3gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
Carrie Myers, M.S.
andLinda Frahm
Linda Frahm
