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Grilled Eggplant With Tomato, Caper, and Olive Topping

Per Serving

Grilled Eggplant With Tomato, Caper, and Olive Topping

Makes: 6 servings
Serving Size: 1 slice eggplant, 1/4 cup topping
Calories 130
Fat 8 g
Saturated Fat 1.1 g
Trans Fat 0 g
Carbohydrate 15 g
Fiber 4 g
Sugars 7 g
Cholesterol 0 mg
Sodium 235 mg
Potassium 440 mg
Protein 2 g
Phosphorus 50 mg
Choices: Nonstarchy Vegetable 3, Fat 1.5
  • Makes: 6 servings
  • Serving Size: 1 slice eggplant, 1/4 cup topping
  • Preparation Time: 25 minutes
  • Cooking Time: 20 minutes


6 sun-dried tomatoes (not packed in oil)
1/2 pint cherry or grape tomatoes, quartered
1/2 cup diced red bell pepper
1/4 cup diced celery
2 scallions, finely minced
10 pitted black olives, halved
1 Tbsp. drained large capers
2 1/2 Tbsp. olive oil, divided
1 Tbsp. minced fresh oregano or 1 tsp dried oregano leaves
1 large eggplant, approximately 1 1/2 lbs
Olive oil cooking spray
1/8 tsp. kosher salt
1/2 tsp. freshly ground black pepper


  1. Prepare the topping: Add the sun-dried tomatoes to a heat-proof bowl. Pour boiling water over to cover; set aside for 15 minutes. Drain and then thinly slice the tomatoes.
  2. Add the sliced sun-dried tomatoes, cherry tomatoes, red pepper, celery, scallions, olives, and capers to a bowl. Add 1 tablespoon of the olive oil and the oregano. Mix well; set aside. The topping can be made 2 hours in advance of serving.
  3. Preheat an outdoor grill to medium high. Slice the eggplant crosswise into 6 slices. Coat one side of the eggplant with olive oil cooking spray (2 sprays per slice) and brush with some of the remaining 1 1/2 Tbsp oil. Sprinkle with some of the salt and pepper.
  4. Add the eggplant slices to the grill, oiled side down. Grill the eggplant for about 8 to 10 minutes on one side, until soft and charred. Coat the top side of the eggplant with cooking spray (2 sprays per slice), brush with the remaining oil, and sprinkle with the salt and pepper. Turn the eggplant slices over and grill for another 8 to 10 minutes, until the eggplant is cooked through. Serve the eggplant slices with the tomato, caper, and olive topping.

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