Chargrilled eggplant, olive and feta salad
Savor the vibrant flavors of this chargrilled eggplant, olive, and feta salad! Perfectly grilled eggplant slices are paired with briny olives, creamy feta, and fresh arugula, all tossed in a tangy olive oil and vinegar dressing with a hint of sweetness. A quick, healthy, and delicious meal for any occasion!
- 29 Apr 2025
- Cook time 10 min
- Prep time 10 min
- 2 Servings
- 7 Ingredients
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.
Ingredients:
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!
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.
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.
| Nutrition Facts | |
|---|---|
| Serving Size | 240 grams |
| Energy | |
| Calories 210kcal | 11% |
| Protein | |
| Protein 7g | 5% |
| Carbohydrates | |
| Carbohydrates 15g | 4% |
| Fiber 4.62g | 12% |
| Sugar 7g | 7% |
| Fat | |
| Fat 22g | 25% |
| Saturated 7g | 25% |
| Cholesterol 33mg | - |
| Vitamins | |
| Vitamin A 80ug | 9% |
| Choline 22mg | 4% |
| Vitamin B1 0.11mg | 9% |
| Vitamin B2 0.38mg | 29% |
| Vitamin B3 1.19mg | 7% |
| Vitamin B6 0.28mg | 16% |
| Vitamin B9 54ug | 14% |
| Vitamin B12 0.64ug | 27% |
| Vitamin C 6mg | 7% |
| Vitamin E 1.44mg | 10% |
| Vitamin K 27ug | 23% |
| Minerals | |
| Calcium, Ca 280mg | 22% |
| Copper, Cu 0.26mg | 29% |
| Iron, Fe 4.41mg | 40% |
| Magnesium, Mg 36mg | 8% |
| Phosphorus, P 170mg | 13% |
| Potassium, K 360mg | 11% |
| Selenium, Se 7ug | 12% |
| Sodium, Na 860mg | 58% |
| Zinc, Zn 1.49mg | 14% |
| Water | |
| Water 190g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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