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Grilled Green Bean and Eggplant Salad

Eileen Goltz | Pareve

Ingredients

2 to 3 Japanese eggplants

1 1/2 lb fresh green beans, blanched

1/3 cup balsamic vinegar

2 large red bell peppers, julienned

2 to 3 cups mixed salad greens

3 tablespoons minced red onion

2 tablespoon olive oil

3 tablespoon lemon juice

3 tablespoons balsamic vinegar

salt and pepper



Instructions

Slice eggplants into rounds 1/4” thick. In a large bowl toss with green beans with the 1/3 cup balsamic vinegar. Grill the eggplant slices (on a grill or grill pan) 8 to 10 minutes, turning frequently. In a large salad bowl, toss together bell peppers, greens, onions, olive oil, lemon juice 2 tablespoons balsamic vinegar. Add salt and pepper to taste. Drain the green beans and then arrange grilled eggplant and green beans on top of the salad. Serve immediately.