Get Grilling and Go Beyond the Green Salad
I don’t know about you but there are so many days when I am just bored to tears by green salads. That is why I’m always inventing interesting new twists at home and experimenting on my family, who is more than happy to taste test! I made this grilled eggplant and corn salad last weekend and my family gave me a “9.5” which is HUGE in our household. No one gets a 10…ever!
Anyway, I wanted to share this with you. I don’t have a picture because we ate it so quickly, but trust me, it’s delish and you can save the extras for leftovers the next day.
Grilled Eggplant and Corn Salad with a Zesty Buttermilk Dressing
- 1 eggplant, cut into 8 1/2″ rounds. (save remainder for another time)
- 1 ear of corn
- 1 can chickpeas, rinsed and drained
- 2 T. dill, finely chopped
- 1 T. olive oil
- S+P to taste
- 1 minced garlic clove
- 1/2 cup lowfat buttermilk (Greek yogurt would also work)
- 1-2 t. lemon zest
- 1 t. lemon juice
- 2 T. feta
- 2 T. olive oil
Heat grill or grill pan to medium. Brush eggplant rounds with olive oil on both sides and season with salt. Grill eggplant and corn until they are light to medium charred. Remove from heat, let cool. In the meantime, prepare the dressing in a food processor. Pulse together first five dressing ingredients until well combined, then stream in olive oil. Chop grilled eggplant and remove grilled corn from cob. Toss with chickpeas and dill in a bowl with your desired amount of dressing. Season with S+P. Enjoy!
Serves 4-6 appetizer sized portions