WFPB Grilled Eggplant Tomato Basil Lemon Pesto Salad

Add-Ins and Substitutions

If eggplant is not your thing, zucchini is a great replacement.

Storing

Leftovers can be used in soup or a casserole. An even better idea is to fill my eggplant calzones recipe with these leftovers. YUMMM!

Nutrition 411

Eggplant has been an ingredient in traditional medicine for thousands of years. In the ancient Indian Ayurvedic medicine system, practitioners used white eggplant to treat diabetes and the roots to relieve asthma. While eggplant isn’t the most nutritious vegetable, it does give you a decent supply of potassium and fiber. And at just 25 calories and less than 1 gram of fat per serving, it’s a pretty guilt-free food — as long as you don’t soak it in oil. Eggplant has antioxidants like vitamins A and C, which help protect your cells against damage. It’s also high in natural plant chemicals called polyphenols, which may help cells do a better job of processing sugar if you have diabetes. Early lab studies in cells suggest that eggplant protects against DNA damage that leads to cancer. But researchers still need to confirm this benefit in humans. (trusted source).

WFPB Grilled Eggplant Tomato Basil Pesto Salad

Donna Spencer

This WFPB grilled eggplant tomato basil pesto salad is best served slightly warm or room temperature. The oilless basil lemon pesto recipe uses my new obsession, preserved lemons.

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Prep Time 15 minutes mins

Cook Time 15 minutes mins

Course Appetizer, Salad, Side Dish

Cuisine American, Italian

Servings 6 servings

Calories 45 kcal

Ingredients

  

1x2x3x

• 1 eggplant medium sized will cut into 1/2-3/4 inch slices. Select an eggplant at least 6 inches in length for 6 servings
• 2-3 tomatoes medium sized will cut into 1/2 inch slices. Select tomatoes at least 4 inches in diameters
• Fresh Basil approximately two small packages or 1 large package
• Tomato Topping
• Lemon Basil Pesto
• Salt and pepper

Tomato Topping

• 1 tablespoon breadcrumbs
• 1 teaspoon nutritional yeast
• 1/4 teaspoon Italian dried herbs
• Salt and pepper to taste

Basil Lemon Pesto

• 2 tablespoons pine nuts toasting is optional
• 1/4 teaspoon garlic granules
• 2 tablespoons water
• 1 tablespoon preserved lemons https://www.masterclass.com/articles/ottolenghis-preserved-lemons-recipe
• Handful fresh basil 10-12 large leaves
• Salt and pepper to taste

Instructions

 

Prepare the Basil Lemon Pesto

• Purchase preserved lemons or make your own. üRecipe for Preserved Lemons: https://www.masterclass.com/articles/ottolenghis-preserved-lemons-recipe
• Set aside two large basil leaves. Combine the remaining basil and pesto ingredients in a blender. Blend well or until your desired consistency. Add water, 1 teaspoon at a time, as necessary to allow it to mix. I like my pesto almost smooth with little bits of pine nuts. It really takes the basil pesto to a new level.

Grill the Eggplant

• Cut eggplant slices the same thickness, 1/2-3/4 inch.
  
• Heat grill to 450℉. Grill the eggplant for 3 minutes on one side to get those great grill marks. Flip and grill for 2 more minutes. Watch to not overcook them as you want them slightly firm. We want to be able to be cut with a knife and have it hold its shape.
  

Broiled Tomatoes with Crumb Topping

• Combine all crumb topping ingredients in a small prep bowl.
• Set your oven to the broiler setting.
• Cut the tomatoes into 1/2-inch slices. Sprinkle topping evenly among the tomato slices.
  
• Place under the broiler until a crispy brown topping forms (about 20 seconds). Do not look away or they will burn. The tomatoes will be slightly cooked as well.

Assemble the salad

• Lay the grilled eggplant on a plate. Arrange the broiled tomatoes on top of the eggplant.
  
• Drizzle with basil lemon pesto and chiffonade of fresh basil.
  

Nutrition

Calories: 45kcal

Keyword eggplant, grill, italian, lemon, lemon pesto, No Dairy, no oil pesto, Oil Free, preserved lemons, salad, Tomatoes, whole food plant-based

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