Grilled Eggplant and Roasted Pepper Salad
Description
Grilled eggplant is tossed with roasted red peppers, feta, olives, and seasonings in this Mediterranean-inspired salad.
Ingredients
•
1 (1 pound) eggplant, cut into 1/2-inch slices
•
2 tablespoons salt, or more as needed
•
8 tablespoons olive oil
•
1/2 teaspoon salt
•
1/2 teaspoon ground black pepper
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1 (12 ounce) jar roasted red peppers, drained and chopped
•
1 cup crumbled feta cheese
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3/4 cup chopped green or black olives, or a combination
•
1/4 cup minced fresh parsley
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2 tablespoons balsamic vinegar
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1 tablespoon minced garlic
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salt and ground black pepper to taste
Directions
1
Dust eggplant liberally with 2 tablespoons salt and place in a colander to sweat out bitter flavor, 30 to 60 minutes.
2
Preheat an outdoor grill for medium heat and lightly oil the grate.
3
Rinse eggplant slices to remove salt. Pat dry.
4
Combine olive oil, 1/2 teaspoon salt, and pepper in a small bowl. Brush mixture on both sides of every eggplant slice.
5
Cook the eggplant on the preheated grill until soft and moist, about 6 minutes per side. Remove eggplant from the heat and set aside until cool enough to handle, about 10 minutes. Chop into 1-inch cubes.
6
Combine eggplant, red peppers, feta cheese, olives, parsley, vinegar, and garlic. Season with salt and pepper to taste. Try not to overmix because this mashes up the eggplant. Serve as-is.