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–+ servings
Eggplant Salad Recipe
Amy

Eggplant Salad

This Eggplant Salad is a vibrant, flavor-packed dish that’s as quick to make as it is delicious. In just 30 minutes, you’ll have a medley of tender, smoky eggplant paired with crisp, fresh vegetables.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 4
Cuisine: Mediterranean
Ingredients Method

Ingredients
  

  • 2 tablespoons extra-virgin olive oil, plus more for drizzling
  • 1 tablespoon fresh lemon juice
  • 2 cloves garlic, 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

Method
 

  1. In a large bowl, whisk together the olive oil, lemon juice, garlic, za’atar, salt, and pepper.
  2. Heat a grill or grill pan to medium-high heat.
  3. 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.
  4. 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.
  5. 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.
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