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Grilled Zucchini And Eggplant

Diet.Chef's picture
Ingredients
  Zucchini 6 Medium
  Japanese eggplants 6
  Olive oil 2 Tablespoon
  Freshly ground black pepper To Taste
  Salt To Taste
Directions

Preheat the grill to high.
Slice the zucchini and eggplants length wise as thin as possible. (A mandolin is very helpful.)
Place the slices on a hot grill and brush with a very small amount of olive oil.
Turn quickly when charred.
The thinner the slices, the faster the cooking time.
Sprinkle with salt and pepper and arrange on a platter to serve, alternating the zucchini and the eggplant.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Japanese
Course: 
Appetizer
Method: 
Grilling
Restriction: 
Vegetarian
Ingredient: 
Eggplant
Interest: 
Quick
Preparation Time: 
10 Minutes

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4.323685
Average: 4.3 (19 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 940 Calories from Fat 315

% Daily Value*

Total Fat 36 g55.3%

Saturated Fat 5.3 g26.3%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 535.6 mg22.3%

Total Carbohydrates 157 g52.2%

Dietary Fiber 83.2 g332.8%

Sugars 67.5 g

Protein 34 g68.1%

Vitamin A 53.4% Vitamin C 374.9%

Calcium 35.1% Iron 51%

*Based on a 2000 Calorie diet

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Grilled Zucchini And Eggplant Recipe