This easy grilled eggplant salad is the healthy side dish you'll want to serve all summer long. It comes together in just 25 minutes and can be served warm or at room temperature, so it's equally suited to casual parties and weeknight dinners. The combination of eggplant, cherry tomatoes, red peppers, red onions and fresh herbs makes for a salad that's full of bright flavors and colors. Serve it with grilled chicken or fish or as part of a vegetarian mezze platter with dips like hummus and pita bread.
Tips: The Middle Eastern spice blend za'atar gives you big flavor from just one ingredient: it's a mix of thyme, sumac, salt, sesame seeds and sometimes other herbs. Look for it in the bulk-spice section of natural-foods stores, in specialty-foods stores, in the spice section of some grocery stores or online. To make your own mix: Combine 1 tsp. each ground sumac, sesame seeds and dried thyme with 1/4 tsp. salt.
To oil a grill rack, oil a folded paper towel, hold it with tongs and rub it over the rack. (Do not use cooking spray on a hot grill.)
Serving Size: 1 cup
191 calories; protein 2.7g; carbohydrates 14g; dietary fiber 5.6g; sugars 6.9g; fat 14.8g; saturated fat 2.1g; vitamin a iu 2516.1IU; vitamin c 68.6mg; folate 76.8mcg; calcium 59.8mg; iron 2.2mg; magnesium 37.9mg; potassium 551.5mg; sodium 305.9mg; thiamin 0.1mg.