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14Ingredients
10Minutes
340Calories
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Ingredients
US|METRIC
6 SERVINGS
- 1 eggplant (medium, sliced into ½ inch rounds, I got 12 slices out of mine)
- 2 Tbsp. olive oil
- 1 1/2 cups cherry tomatoes (sliced lengthwise)
- 6 oz. fresh mozzarella cheese (cut into bite size pieces)
- 1/4 cup fresh basil leaves (packed, chopped)
- salt
- pepper
- 3 Tbsp. balsamic vinaigrette (recipe to follow)
- 1/4 cup balsamic vinegar
- 1 tsp. honey
- 1 garlic clove (minced)
- 1/4 tsp. salt
- 1/4 tsp. pepper
- 1/2 cup extra-virgin olive oil
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NutritionView More
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340Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories340Calories from Fat260 |
% DAILY VALUE |
Total Fat29g45% |
Saturated Fat7g35% |
Trans Fat |
Cholesterol20mg7% |
Sodium420mg18% |
Potassium380mg11% |
Protein8g |
Calories from Fat260 |
% DAILY VALUE |
Total Carbohydrate13g4% |
Dietary Fiber4g16% |
Sugars7g |
Vitamin A15% |
Vitamin C15% |
Calcium15% |
Iron6% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(2)
Ivie P. 4 years ago
The salad was great! Easy to make and the dressing eas delicious. Takes definitely more than 10min.
Ryan B. 4 years ago
I modified the recipe replacing basil with basil pesto and spinach. I did not grill eggplant but instead fried it dipped in egg and corn meal. I also replaced the chunk mozzarella cheese with kroger shredded italian blend cheese. I made these modifications because I had trouble finding enough fresh basil, frying was easier, and I wasn't as crazy about the mozzarella chunks. although, the shredded cheese I bought did include the mozza. I liked what I ended up with pretty well but I rate it a four because its not really the same recipe now due to ingredient problems. lol