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Grilled Eggplant and Roasted Pepper Salad
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Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
70 minutes
Mediterranean Grilled Eggplant Salad with Red Peppers, Feta, Olives, and Seasonings.
Ingredients:
  • 1 (1 pound) eggplant, cut into 1/2-inch slices
  • 2 tablespoons salt, or more as needed
  • 8 tablespoons olive oil
  • 1 (12 ounce) jar roasted red peppers, drained and chopped
  • 1 cup crumbled feta cheese
  • 0.75 cup chopped green or black olives, or a combination
  • 0.25 cup minced fresh parsley
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon minced garlic
  • salt and ground black pepper to taste
Instructions:
  • Coat eggplant generously with 2 tablespoons of salt to draw out bitter flavors, letting it rest in a colander for 30 to 60 minutes.
  • Prepare the grill by preheating it to medium heat and greasing the grate lightly.
  • Rinse the eggplant slices to remove salt and pat them dry.
  • Mix the olive oil, 1/2 teaspoon of salt, and pepper in a small bowl. Then, brush the mixture onto both sides of each eggplant slice.
  • Grill the eggplant until tender and juicy, flipping once, for about 6 minutes on each side. Rest the eggplant until it cools slightly, around 10 minutes. Then, dice into 1-inch cubes.
  • Mix together eggplant, red peppers, feta cheese, olives, parsley, vinegar, and garlic gently. Season with salt and pepper to taste, being careful not to overmix to preserve the texture of the eggplant. Serve as is.

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