russian

Grilled Eggplant and Pepper Salad With Walnut Garlic Dressing

Name: Grilled Eggplant and Pepper Salad With Walnut Garlic Dressing
Yield: 1 serving
Cuisine: russian
Ingredients: 237 g eggplant, sliced into planks; 164 g red bell pepper; 55 g onion, thinly sliced; 41 g walnuts, chopped; 7 g garlic, minced; 26 g sunflower oil; 14 g lemon juice; 14 g fresh parsley, chopped; 18 g water; 2 g salt; 0.91 g black pepper

This grilled dish pairs eggplant, sliced into planks with red bell pepper, walnuts, chopped and garlic, minced. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Lunch Dinner

Medium

Balanced Vegan Vegetarian Gluten free Heart friendly

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

12 g Protein

40 g Carbohydrates

53 g Fat

15 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

237g eggplant, sliced into planks 59 kcal
164g red bell pepper 51 kcal
55g onion, thinly sliced 22 kcal
41g walnuts, chopped 268 kcal
7g garlic, minced 10 kcal
26g sunflower oil 230 kcal
14g lemon juice 4 kcal
14g fresh parsley, chopped 5 kcal
18g water 0 kcal
2g salt 0 kcal
1g black pepper 2 kcal

Cooking instructions

eggplantred bell peppersunflower oilsalt
Heat a grill pan or skillet over high. Brush eggplant and bell pepper with sunflower oil and a pinch of salt.
eggplant
Grill eggplant 3-4 minutes per side and pepper 6-8 minutes total, turning, until charred and tender. Cool slightly.
eggplantonion
Peel pepper if desired, then slice eggplant and pepper into strips. Toss with sliced onion.
walnutsgarliclemon juicewatersalt
In a small bowl, mash walnuts with garlic, lemon juice, and a pinch of salt; thin with water to a spoonable dressing.
walnutsfresh parsley
Toss vegetables with the walnut dressing and chopped parsley. Let sit 5 minutes before serving.