Even the eggplant-averse will get on board with this savory, spicy side dish.




  • Heat grill to medium-high.

  • Toss eggplant and peppers with vegetable oil. Grill cut side down until charred, 4 to 5 minutes. Flip and grill until browned and just tender, 2 minutes. Transfer to a mixing bowl and let cool 5 minutes.

  • Tear eggplant into 2 to 3 strips. Add remaining ingredients and combine well. Season with salt to taste. Tip: Japanese eggplants, while purple like their Italian counterparts, are skinnier, thinner-skinned and sweeter.

Nutrition Facts

80 calories; 4 g total fat; 277 mg sodium. 8 g carbohydrates; 2 g protein;