Name: Grilled Eggplant and Roasted Pepper Salad
Prep time: 15 min
Cook time: 15 min
Yield: 6
Ingredients: Eggplant, cut into 1/2-inch slices - 1 (1 pound); Salt, or more as needed - 2 tablespoons; Olive oil - 8 tablespoons; Salt - ½ teaspoon; Ground black pepper - ½ teaspoon; Roasted red peppers, drained and chopped - 1 (12 ounce) jar; Crumbled feta cheese - 1 cup; Chopped green or black olives, or a combination - ¾ cup; Minced fresh parsley - ¼ cup; Balsamic Vinegar - 2 tablespoons; Minced garlic - 1 tablespoon; Salt and ground black pepper to taste - 1 tablespoon

Grilled Eggplant and Roasted Pepper Salad

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Grilled Eggplant and Roasted Pepper Salad

1. Eggplant, cut into 1/2-inch slices - 1 (1 pound)

2. Salt, or more as needed - 2 tablespoons

3. Olive oil - 8 tablespoons

4. Salt - ½ teaspoon

5. Ground black pepper - ½ teaspoon

6. Roasted red peppers, drained and chopped - 1 (12 ounce) jar

7. Crumbled feta cheese - 1 cup

8. Chopped green or black olives, or a combination - ¾ cup

9. Minced fresh parsley - ¼ cup

10. Balsamic Vinegar - 2 tablespoons

11. Minced garlic - 1 tablespoon

12. Salt and ground black pepper to taste - 1 tablespoon

How to cook deliciously - Grilled Eggplant and Roasted Pepper Salad

1. Stage

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

2. Stage

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

3. Stage

Rinse eggplant slices to remove salt. Pat dry.

4. Stage

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

5. Stage

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. Stage

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.