Grilled Eggplant Salad– Our recipe presents a hot lunch you can take to work or school. Our recipes are quick, easy and less than 30 minutes to cook. Cook our recipes the night before, refrigerate and reheat the next day. Or, on the other hand, you can cook our meals and freeze them for next week’s lunch. Our special today is Grilled Eggplant Salad
Grilled Eggplant Salad
½ small eggplant (about 6 ounces)
1 Garlic clove
¼ cup diced red onion
1 Tablespoon olive oil
¼ cup tomato sauce
¾ teaspoon sherry vinegar
¼ cup water
2 teaspoons chopped parsley
½ teaspoon dried oregano
Salt and pepper to taste
½ teaspoon dried thyme
- Peel the eggplant and cut into ½ inch cubes. Cook in a generous amount of boiling salted water for 3 minutes. Drain
- Saute’ the garlic in a small skillet in the olive oil over medium heat for 1 minute. Remove the garlic and discard. Combine the onion and saute’ over medium tolow heat until light brown, about 5 minutes. Add the eggplant and the remaining ingredients. Cook stirring occasionally, over medium heat for 10 minutes. Pack war to go in a heated lunch tote.
This will keep for 2 days in the refrigerator; bring it to room temperature before serving.
You can carry your hot lunch in a heated lunch tote.