Method:Grilling

1. Formula

1. 1 1/2 pounds small eggplants, sliced 1 inch thick
2. 6 tablespoons extra-virgin olive oil, divided
3. Salt and freshly ground pepper
4. 1 tablespoon balsamic vinegar
5. 1 tablespoon fresh lemon juice
6. 1 pint cherry tomatoes, halved
7. 4 ounces baby arugula
8. 4 ounces feta cheese, crumbled
9. 1 tablespoon chopped fresh mint

2. Nutrition Information

• Calories: 167 kcal
• Carbohydrates: 8 g
• Dietary Fiber: 2 g
• Fat: 13 g
• Protein: 3 g
• Sugars: 3 g

Please avoid eating too much Fat and Calories to keep fit and lose your weight.

3. Directions

1. Light a grill. Brush the eggplant slices with 3 tablespoons of the olive oil and season with salt and pepper. Grill the slices over moderately high heat until softened and lightly charred in spots, about 10 minutes. Let cool slightly, then cut each slice into bite-size pieces.
2. In a large bowl, whisk the balsamic vinegar and lemon juice with the remaining 3 tablespoons of olive oil and season with salt and pepper. Add the eggplant, cherry tomatoes, arugula, feta cheese and mint; toss gently and serve.

4. Remark