Eggplant Salad
Ingredients
The salad
-
1
medium
eggplant
-
1
red bell pepper
red bell pepper
-
1
cup
cherry tomatoes
-
½
cup
crumbled feta cheese
-
⅓
cup
pickled red onions
-
⅓
cup
fresh basil leaves
-
⅓
cup
fresh mint leaves
The dressing
-
2
tablespoons
extra-virgin olive oil
-
1
tablespoon
fresh lemon juice
-
2
cloves
garlic
-
½
teaspoon
za’atar
-
½
teaspoon
sea salt
-
to taste
freshly ground black pepper
Instructions
- Whisk together the olive oil, lemon juice, garlic, za’atar, salt, and pepper in a large bowl to make the dressing.
- Preheat the grill or grill pan to medium-high heat.
- Cut the eggplant into rounds and the red pepper into quarters. Toss them with olive oil, salt, and pepper.
- Grill the eggplant and pepper for 2 to 5 minutes per side until well charred and tender. Remove from the grill and chop into 1-inch pieces.
- Add the grilled vegetables to the bowl with the dressing and stir to coat. Let sit for 5 minutes.
- Fold in the tomatoes, feta, pickled onions, and half of the basil and mint. Season to taste and garnish with the remaining herbs before serving.
Nutrition Facts (estimated)
Servings
4
Calories
250
Total fat
18g
Total carbohydrates
20g
Total protein
7g
Sodium
500mg
Cholesterol
20mg
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