A taco topping that can be prepared entirely outdoors; grilling the eggplant makes it crusty outside, meltingly moist inside. The smoky eggplant with garlic and fresh herbs salad makes a wonderfully fresh, taco filling.
Serve it on GET FIT Roti taco and top off with feta.
Prep time: 10 minutes | Cook time: 15 minutes
1 Mis-En-Place: 1) Dice Tomato 2) Chop Oregano, Parsley 3) Finely chop Garlic
2 Heat grill to medium high. Prick the eggplant all over with a fork, put in on the grill and close the cover; cook, turning occasionally, until eggplant is very soft and skin is blistered, about 15 minutes.
3 When cool enough, scoop out the insides of the eggplant and coarsely chop. Transfer to a bowl and toss with tomatoes, vinegar, salt, oregano and garlic. Stir in oil and parsley; season with pepper and more salt if needed. Garnish with capers if you like them. Serve with warm GET FIT Roti.
|Calories from Carb||5%|
|Anti-Oxidants||ORAC 2,656 μ mol TE|
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