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Grilled eggplants

Potato and tomato salad


Total: 30 min


15 min


15 min


1 serving
  • 1 Eggplant
  • 1 Charlotte potatoes
  • 1 Tomatoes
  • 0.25 Green peppers
  • 1 Onions
  • 2 strand Fresh basil
  • 2 strand Parsley
  • 1 teaspoon Mustard wholegrain
  • 5 mL balsamic vinegar
  • 7.5 mL Olive oil
  • 7.5 mL Walnut oil
  • 1 pinch Salt
  • 1 pinch Pepper


  • Peel the potato, cut in two and steam for 15 minutes.
  • In the meantime, dice the eggplant.
  • Peel and chop the garlic and onion.
  • Finely chop the basil.
  • Blend the pepper and mix well all these ingredients with the olive oil.
  • Marinate the eggplant cubes in this sauce for 5 minutes.
  • Stir-fry the eggplants on all sides in a non-stick sauté pan over high heat.
  • Add salt, pepper and let it cool.
  • Finely chop the parsley.
  • Cut the potato in slices.
  • Blanch the tomato, remove the skin and cut into rounds.
  • Make the vinaigrette with mustard, balsamic vinegar and walnut oil.
  • Mix the potato and tomato.
  • Drizzle with vinaigrette and sprinkle with parsley.
  • Serve the grilled eggplant along with the potato and tomato salad.

Recipe tips

  • Make more room for legumes in your plate for invaluable benefits!