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Pan-grilled Eggplant and Zucchini Salad
- 2 eggplants, thinly sliced lengthwise
- Salt and freshly ground black pepper
- 2 tbsp extra virgin olive oil, plus more for brushing
- 1 tbsp balsamic vinegar
- 2 garlic cloves, peeled and chopped
- 4 small zucchini, trimmed and sliced
- Mint leaves, to garnish
- Ridged grill pan
Directions:View on Cookstr
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|Amount Per Serving|
|Calories 113kcal (6%)|
|Total Fat 7g (11%)|
|Saturated Fat 1g (5%)|
|Cholesterol 0mg (0%)|
|Total Carbohydrate 12g|
|Dietary Fiber 6g|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|