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Grilled eggplant, basil salsa

Grilled bread


Total: 20 min


10 min


10 min


1 serving
  • 1 Eggplant
  • 1 Tomatoes
  • 1 teaspoon Parsley
  • 1 teaspoon Fresh basil
  • 1 teaspoon capers
  • 0.5 Lemon
  • 0.5 teaspoon Mustard
  • 30 g Whole-wheat bread
  • 15 mL Olive oil
  • 1 pinch Salt
  • 1 pinch Pepper
  • 0.5 garlic clove


  • Preheat the grill to 425 °F.
  • Rinse the vegetables and herbs.
  • Gash half the eggplant and tomato.
  • Chop the parsley and basil.
  • Rinse and drain the capers.
  • Peel the garlic and after discarding the green sprout, chop it.
  • Place the eggplant, tomato and bread on a baking dish.
  • Prepare the salsa: in a blender, finely mix the parsley, basil, garlic, mustard and capers.
  • Add 1 tablespoon of olive oil and the juice of a half lemon then mix until forming a smooth paste.
  • Spread this paste over the eggplant and tomato.
  • Roast under the grill for 5 minutes until the eggplant is tender.
  • Turn the bread over to toast the other side.
  • Serve the grilled eggplant topped with basil green salsa along with the toast.

Recipe tips

  • Two types of oil you should always have in your kitchen: olive oil and canola oil.