Eggplant Salad
User Reviews
5.0
36 reviews
Excellent
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Prep Time
20 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
4
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Course
Salad
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Cuisine
Mediterranean, American, Middle Eastern
Eggplant Salad
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This eggplant salad recipe is a fresh, vibrant summer side dish! Serve it as a side salad with a simply cooked protein, or try one of the serving suggestions in the blog post above.
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Ingredients
- 2 tablespoons extra-virgin olive oil plus more for drizzling
- 1 tablespoon fresh lemon juice
- 2 garlic cloves grated
- ½ teaspoon Za’atar
- ½ teaspoon sea salt plus more for sprinkling
- freshly ground black pepper
- 1 medium eggplant 1 pound, cut into ½-inch-thick rounds
- 1 red bell pepper stemmed, seeded, and quartered lengthwise
- 1 cup cherry tomatoes halved
- ½ cup crumbled Feta cheese
- ⅓ cup pickled red onions
- ⅓ cup fresh basil leaves
- ⅓ cup fresh mint leaves
Instructions
- In a large bowl, whisk together the olive oil, lemon juice, garlic, za’atar, salt, and pepper.
- Heat a grill or grill pan to medium-high heat.
- Place the eggplant and red pepper pieces on a large plate or in a large baking dish and drizzle with olive oil and sprinkle with salt and pepper. Toss to coat.
- Place the eggplant and pepper on the hot grill and cook for 2 to 5 minutes per side, or until well charred and tender. Remove from the grill and chop into 1-inch pieces.
- Add the grilled veggies to the bowl with the dressing and stir to coat. Let sit for 5 minutes, then fold in the tomatoes, feta, pickled red onions, and half the basil and mint. Season to taste, garnish with the remaining basil and mint, and serve.
Genuine Reviews
User Reviews
Overall Rating
5.0
36 reviews
Excellent
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