Grilled Eggplant & Feta Salad Recipe

Name: Grilled Eggplant & Feta Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 eggplants; 2 tablespoons olive oil; 1 -2 teaspoon dried oregano; salt; pepper; 1/2 cup feta, crumbled; 2 tablespoons extra virgin olive oil; 1/4 cup toasted pine nuts (dry roast in a pan until light brown); 2 tablespoons fresh basil (roll leaves up like a cigar, and finely slice); 1 tablespoon of fresh mint, chopped

Servings: persons

4 eggplants
2 tablespoons olive oil
1 -2 teaspoon dried oregano
salt
pepper
1/2 cup feta, crumbled
2 tablespoons extra virgin olive oil
1/4 cup toasted pine nuts (dry roast in a pan until light brown)
2 tablespoons fresh basil (roll leaves up like a cigar, and finely slice)
1 tablespoon of fresh mint, chopped

1
Cut eggplants lengthwise into 1/4 inch slices. Heat up a grill pan (or grill). Brush both sides of the eggplant slices with olive oil. Sprinkle with salt, pepper and dried oregano. Grill eggplants for 3-4 minutes on each side or until tender. Using a grill pan - as opposed to a regular pan - gives the eggplants brown grill marks which look really attractive when you present the salad. If you don't have a grill pan, it's only aesthetic so don't worry.
2
Arrange the grilled slices on a serving platter. Sprinkle feta, pine nuts, basil and mint over the top. Finally, just before serving, drizzle with extra virgin olive oil and vinegar. Season with salt and pepper as needed.

406

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 10 ingredients. The key ingredients include: 4 eggplants, 2 tablespoons olive oil, 1 -2 teaspoon dried oregano, salt, and more.

Yes, Grilled Eggplant & Feta Salad 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.

Grilled Eggplant & Feta Salad

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