Grilled Eggplant and Roasted Pepper Salad

Grilled eggplant is tossed with roasted red peppers, feta, olives, and seasonings in this Mediterranean-inspired salad.

• Preparation Time: 15 mins
• Cooking Time: 15 mins
• Total Time: 30 mins
• Calories: 332 Calories

Ingredients

• salt and ground black pepper to taste
• 1 tablespoon minced garlic
• 2 tablespoons balsamic vinegar
• 8 tablespoons olive oil
• 1 cup crumbled feta cheese
• 1 (12 ounce) jar roasted red peppers, drained and chopped
• 1 (1 pound) eggplant, cut into 1/2-inch slices
• 2 tablespoons salt, or more as needed
• 0.5 teaspoon ground black pepper
• 0.5 teaspoon salt
• 0.75 cup chopped green or black olives, or a combination
• 0.25 cup minced fresh parsley

Recipe Instructions

Step 1

Preheat an outdoor grill for medium heat and lightly oil the grate.

Step 2

Dust eggplant liberally with 2 tablespoons salt and place in a colander to sweat out bitter flavor, 30 to 60 minutes.

Step 3

Rinse eggplant slices to remove salt. Pat dry.

Step 4

Combine olive oil, 1/2 teaspoon salt, and pepper in a small bowl. Brush mixture on both sides of every eggplant slice.

Step 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.

Step 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.