Grilled Eggplant, Grape Tomato, And Feta Salad With

Name: Grilled Eggplant, Grape Tomato, And Feta Salad With Amazing Basil, Parsley, And Caper Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 medium-sized Japanese or Asian Eggplants; olive oil, for brushing eggplants; salt and fresh-ground black pepper for seasoning eggplants; 1 cup grape tomatoes, cut in half; 1/4 cup crumbled Feta (or more); Sauce Ingredients:; (This makes much more sauce than you need for the salad, but it's good on any type of grilled meat, grilled vegetables, or sliced tomatoes. The sauce will keep more than a week in the fridge.); 2/3 cup fresh basil leaves; 1/3 cup parsley leaves (flat or curly); 2 large garlic cloves, sliced; 1 T Dijon mustard; 3 T capers; 2 T fresh lemon juice; 1/4 cup extra-virgin olive oil

Servings: persons

8 medium-sized Japanese or Asian Eggplants
olive oil, for brushing eggplants
salt and fresh-ground black pepper for seasoning eggplants
1 cup grape tomatoes, cut in half
1/4 cup crumbled Feta (or more)
Sauce Ingredients:
(This makes much more sauce than you need for the salad, but it's good on any type of grilled meat, grilled vegetables, or sliced tomatoes. The sauce will keep more than a week in the fridge.)
2/3 cup fresh basil leaves
1/3 cup parsley leaves (flat or curly)
2 large garlic cloves, sliced
1 T Dijon mustard
3 T capers
2 T fresh lemon juice
1/4 cup extra-virgin olive oil

1
Preheat the grill to medium-high. (You can only hold your hand there for a few seconds at that heat.) Wash the eggplants if needed and cut off both ends. Cut the eggplants lengthwise, brush both sides with olive oil, and season the cut side with salt and pepper
2
Lay eggplants on the grill cut side down, and cook until you see nice grill marks (about 5-7 minutes.) Turn eggplants and cook about 5 minutes more on the other side, or until eggplant is softened and nicely browned. Remove eggplant to a cutting board to cool.
3
Make the amazing sauce while the eggplants cool. If needed, wash and spin dry the basil and parsley leaves. Slice the garlic cloves, then use a food processor fitted with a steel blade to chop the basil, parsley, and garlic. Add the Dijon, capers, and lemon juice and process until ingredients are well blended; then add the olive oil and process about 30 seconds more.
4
Cut grape tomatoes in half. When eggplant is cool enough to handle, cut it into slices about 1 inch thick. Gently combine the eggplant and tomato halves in a bowl and stir in enough sauce to coat the ingredients (about 1/4 cup). Stir in the crumbled Feta and serve salad warm or at room temperature.
5
Even though tomatoes are best when they haven't been refrigerated, this was not bad after it had been the fridge overnight. It didn't last much longer than that though.

355

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

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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

You need 14 ingredients. The key ingredients include: 8 medium-sized Japanese or Asian Eggplants, olive oil, for brushing eggplants, salt and fresh-ground black pepper for seasoning eggplants, 1 cup grape tomatoes, cut in half, and more.

Yes, Grilled Eggplant, Grape Tomato, And Feta Salad With Amazing Basil, Parsley, And Caper Sauce 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!

Grilled Eggplant, Grape Tomato, And Feta Salad With Amazing Basil, Parsley, And Caper Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions