Edamame Feta Salad Over Grilled Eggplant Recipe

Name: Edamame Feta Salad Over Grilled Eggplant
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 container (12 Oz. Container) Grape Or Cherry Tomatoes, Sliced In Quarters; 2 cups Cooked Edamame Beans, Shelled; 2 stalks Celery, Diced; 1/2 cups Red Onion, Diced; 1/4 cups Fresh Basil, Chopped; 2 cloves Garlic, Minced; 4 Tablespoons Red Wine Vinegar; 1/2 teaspoons Sugar; 1 Tablespoon Olive Oil, Plus Additional For Brushing; 1- 1/2 cup Feta Cheese, Cubed; 1/2 teaspoons Salt, Plus Additional To Taste; 1/4 teaspoons Black Pepper, Plus Additional To Taste; 1 whole Large Eggplant; 1 dash Kosher Salt

Servings: persons

1 container (12 Oz. Container) Grape Or Cherry Tomatoes, Sliced In Quarters
2 cups Cooked Edamame Beans, Shelled
2 stalks Celery, Diced
1/2 cups Red Onion, Diced
1/4 cups Fresh Basil, Chopped
2 cloves Garlic, Minced
4 Tablespoons Red Wine Vinegar
1/2 teaspoons Sugar
1 Tablespoon Olive Oil, Plus Additional For Brushing
1- 1/2 cup Feta Cheese, Cubed
1/2 teaspoons Salt, Plus Additional To Taste
1/4 teaspoons Black Pepper, Plus Additional To Taste
1 whole Large Eggplant
1 dash Kosher Salt

1
1.
2
In a small bowl, whisk red wine vinegar with sugar, then mix in the olive oil.
3
In a medium bowl, mix tomatoes, edamame, celery, onions, basil, and garlic.
4
Pour the vinegar-oil mixture over the salad, and toss with the feta cheese.
5
Add the salt and pepper, season to taste.
6
2.
7
Prepare grill on medium-high.
8
Cut eggplant into discs, about 3/4 inch thick.
9
Brush each slice with olive oil and sprinkle with kosher salt and a little pepper.
10
Grill eggplant until cooked but still slightly firm, about 6 minutes on each side.
11
3.
12
Spoon salad mixture over each eggplant slice and serve!

328

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 container (12 Oz. Container) Grape Or Cherry Tomatoes, Sliced In Quarters, 2 cups Cooked Edamame Beans, Shelled, 2 stalks Celery, Diced, 1/2 cups Red Onion, Diced, and more.

Yes, Edamame Feta Salad Over Grilled Eggplant falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Edamame Feta Salad Over Grilled Eggplant

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions