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Blackened Grilled Eggplant + Tomato Basil Salad


2 large eggplants, sliced lengthwise 2/3″ thick

2 Cups multicolored cherry or grape tomatoes, sliced in half

1/2 Cup sweet peppers, finely chopped

4 Tbsp. olive oil, divided

2 Tbsp. Cali’s Blackened Rub

1 tsp. salt

2 Tbsp. red wine vinegar

2 Tbsp. fresh lemon juice

1/4 Cup fresh mint leaves, finely chopped

1/4 Cup low-fat Greek yogurt

2 Tbsp. low-fat milk

  1. Step 1

    Heat grill to medium heat.

  2. Step 2

    Brush eggplant slices with 3 Tbsp. olive oil and season with Cali’s Blackened Rub on both sides.

  3. Step 3

    Place on grill and cook for 10-12 minutes or until tender, flipping halfway through.

  4. Step 4

    In a medium bowl, combine tomatoes, peppers, mint, remaining olive oil, salt, red wine vinegar, and fresh lemon juice.

  5. Step 5

    In separate small bowl, whisk together yogurt and milk until creamy. Set aside.

  6. Step 6

    Place eggplant on serving dish and top with tomato salad. Can also top with chicken or fish. Drizzle yogurt mixture over vegetables. Garnish with mint. Serve. Enjoy!

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