Grilled Baby Eggplant And Feta Salad

A salad bursting with Mediterranean flavors of grilled eggplant, roasted peppers, and creamy salty feta cheese.

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Sometimes the best thing to do with vegetables is to just grill or roast them. This lets the natural flavors speak for themselves. This salad is a perfect example. It works great on a buffet for a large crowd or a small intimate lunch. The combination of salty creamy feta cheese, garlic, and bright pomegranate seeds on fresh roasted vegetables is satisfying on many levels.

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What ingredients do you need for grilled baby eggplant and feta salad?

• Baby Eggplant
• Baby Red Peppers
• Baby Yellow Peppers
• Roasted Garlic Oil
• Feta Cheese
• Fresh Thyme
• Pomegranate Seeds
• Maldon Sea Salt
• Black Pepper  

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The Recipe

Clean your grill and then oil well with vegetable oil using a towel.Cut the eggplant in half the long way and place on a heated grill.  You want the grill to be very hot. Now be patient and do not keep moving them around, let them cook. If they are getting very dark but not cooked all the way through, place them on a sheet pan and finish in the oven at 375 degrees. Roast for approximately 15 minutes or until starting to brown.

Arrange the eggplant and peppers on a plate and crumble feta cheese all over. Drizzle with garlic oil and pomegranate seeds. Sprinkle with Maldon sea salt and black pepper.

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Recipe Tips:

• Other vegetables such as cauliflower and carrots would go well with this recipe also. I like to try to use what I have in the refrigerator first.
• It is important that the grill is very clean and oiled well so that they get beautiful grill lines and do not stick.

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Make Ahead:

• The vegetables can be grilled ahead and reheated in the oven or served at room temperature.

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Storing tips:  

• Leftovers can be held in the refrigerator for up to 5 days.

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