Chargrilled eggplant, olive and feta salad
This chargrilled eggplant, olive, and feta salad features smoky grilled eggplant paired with tangy olives and creamy feta, served atop fresh arugula with a simple vinaigrette. It's a healthy Mediterranean dish that's quick and easy to prepare, perfect for any occasion.
Cook time 10 min
Prep time 10 min
Ingredients:
1/2 eggplant1/2 cup olives
1/3 cup feta cheese
2 cups arugula
1 tbsp olive oil
1 tsp vinegar
1 tsp sugar
Chargrilled eggplant, olive, and feta salad is a delightful and healthy Mediterranean dish that is perfect for any meal. It combines the smoky flavors of grilled eggplant with the salty and tangy taste of olives and feta, all beautifully balanced with fresh arugula and a simple vinaigrette. This recipe is easy to make and ideal for anyone looking to add a nutritious and flavorful option to their menu.
Instructions:
- Slice the eggplant into 1/2-inch thick rounds.
- Lightly salt the eggplant slices and let them sit for about 15 minutes to draw out excess moisture. Pat them dry with a paper towel.
- Preheat your grill or grill pan over medium-high heat.
- Brush both sides of the eggplant slices with a bit of olive oil.
- Grill the eggplant slices for 3-4 minutes on each side, or until they are tender and have nice grill marks.
- Remove from heat and let them cool slightly, then cut the slices into bite-sized pieces.
- In a small bowl, whisk together the olive oil, vinegar, and sugar until well combined.
- In a large salad bowl, combine the arugula, grilled eggplant pieces, and olives.
- Drizzle the dressing over the salad and toss gently to coat all the ingredients.
- Sprinkle the crumbled feta cheese over the top of the salad.
- Serve immediately and enjoy your chargrilled eggplant, olive, and feta salad as a refreshing and flavorful dish!
Your chargrilled eggplant, olive, and feta salad is ready to serve! This wholesome dish is a perfect blend of flavors and textures, creating a satisfying and refreshing meal. Whether you’re serving it as a starter or a main course, this salad is sure to impress your guests and elevate your dining experience. Enjoy the vibrant taste of Mediterranean cuisine right at your table.
Chargrilled eggplant, olive and feta salad FAQ:
Grill the eggplant slices for 3-4 minutes on each side, or until they are tender and have nice grill marks.
Store leftover salad in an airtight container in the refrigerator for up to 2 days. Note that the arugula may wilt over time.
Yes, you can substitute zucchini or bell peppers for the eggplant, but keep in mind that cooking times may vary. Adjust according to the vegetable used.
Kalamata or green olives are great choices for their briny flavor, but you can use any type of olives you prefer.
To make this salad dairy-free, simply omit the feta cheese or substitute with a vegan cheese alternative.
Tips:
- To get perfectly chargrilled eggplant, ensure the grill or grill pan is preheated to a medium-high temperature before placing the eggplant slices on it.
- Make sure to slice the eggplant evenly to ensure uniform cooking. Thick slices may not cook through properly, while thin slices can become too crispy.
- For an added burst of flavor, you can marinate the eggplant slices in olive oil, garlic, and herbs for about 15-20 minutes before grilling.
- Feel free to experiment with different types of olives, such as Kalamata or Castelvetrano, to add variety to your salad.
- You can substitute arugula with other leafy greens such as spinach or mixed baby greens if preferred.
Nutrition per serving
2 ServingsCalories 210kcal
Protein 7g
Carbohydrates 15g
Fiber 4.62g
Sugar 7g
Fat 22g
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