Name: Eggplant Salad
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4 servings
Cuisine: American
Ingredients: . Dressing; 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; . Grilled Vegetables; 1 medium eggplant ((1 pound, cut into ½-inch-thick rounds)); 1 each red bell pepper ((stemmed, seeded, and quartered lengthwise)); . Salad Ingredients; 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

Welcome to a refreshing and vibrant Eggplant Salad recipe! This dish is perfect for summer gatherings or as a light lunch. Let’s dive into the deliciousness!

Grilling the Veggies

Trust me, grilling the eggplant and red pepper really brings out their flavors. The char adds a delightful depth that you’ll love!

Finishing Touches

Don't skip the herbs and feta; they add a burst of freshness and creaminess that ties everything together beautifully.

Ingredients

Instructions

Prepare the Dressing:
Step 1

In a large bowl, whisk together the olive oil, lemon juice, garlic, za'atar, salt, and pepper.
Grill the Vegetables:
Step 2

Heat a grill or grill pan to medium-high heat.
Step 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.
Step 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.
Combine and Serve:
Step 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.

Nutrition

Calories: 250, Fat: 20g, Carbs: 15g, Protein: 6g

Cooking techniques

Grilling is the star technique here, enhancing the eggplant and pepper's natural flavors. Make sure your grill is hot enough to get those nice char marks!

Variations or substitutions

Feel free to swap the feta for goat cheese or omit it for a vegan option. You can also add in other veggies like zucchini or mushrooms for extra flavor!

Storage tips

Store any leftovers in an airtight container in the refrigerator for up to 3 days. The flavors will continue to develop, but the veggies may lose some crunch.

Notes

This salad is naturally gluten-free and can be made dairy-free by omitting the feta. Enjoy!