Ingredients
• 2 medium eggplants, sliced into 1/2-inch rounds
• 2 tablespoons olive oil, plus more for grilling
• 1 red onion, thinly sliced
• 2 bell peppers (any color), sliced
• 1 cup cherry tomatoes, halved
• 1/2 cup pitted Kalamata olives, halved
• 1/4 cup crumbled feta cheese (optional)
• 2 tablespoons freshly chopped parsley
• 2 tablespoons freshly chopped basil
• 2 tablespoons red wine vinegar
• 1 tablespoon lemon juice
• 1 garlic clove, minced
• 1/2 teaspoon dried oregano
• Salt and freshly ground black pepper, to taste
Instructions
• Step 1: Preheat your grill or grill pan to medium-high heat. Brush the eggplant slices with olive oil on both sides and season with salt and pepper.
• Step 2: Grill the eggplant slices for 3-4 minutes per side, or until they are tender and charred. Remove from the grill and let cool slightly.
• Step 3: In a large bowl, combine the grilled eggplant slices, red onion, bell peppers, cherry tomatoes, Kalamata olives, feta cheese (if using), parsley, and basil.
• Step 4: In a small bowl, whisk together the olive oil, red wine vinegar, lemon juice, garlic, dried oregano, and a pinch of salt and pepper.
• Step 5: Pour the dressing over the salad and gently toss to coat all the ingredients. Adjust seasoning to taste.
• Step 6: Serve the grilled eggplant salad at room temperature or chilled, garnished with additional fresh herbs if desired.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Lunch
- Cuisine: Americans
Keywords: Grilled Eggplant Salad