Grilled Eggplant Feta Salad with Fresh Herbs

Recipe Collection: Salads

Grilled Eggplant Feta Salad with Fresh Herbs is a vibrant vegetarian dish inspired by Greek cuisine. The smoky grilled eggplant pairs beautifully with tangy feta and fresh parsley, creating a refreshing salad perfect for warm days. This dairy-inclusive recipe is ideal for those seeking a light yet satisfying option, whether served as a side or on whole-wheat bread.

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Overview

This Smoky Grilled Eggplant Salad is a refreshing and flavorful dish inspired by the traditional Athenian melitzanosalata agioritiki. With a delightful smoky flavor from the grilled eggplant, this salad is complemented by the tanginess of feta cheese and the freshness of parsley. Perfect as a summer salad or served on whole-wheat bread slices, it can be refrigerated for up to three days.

Diet Type

Vegetarian

Allergies

Dairy

Cuisine

Greek

Serving Size: 8

Cooking Time: 110 minutes

Ingredients

• 1 Large eggplant, washed
• 1 Small onion, minced
• 1 Whole tomato, diced
• 0.5 Cups crumbled feta cheese
• 2 Tablespoons (tbsp) fresh parsley, minced
• 2 Tablespoons (tbsp) extra-virgin olive oil
• 2 Tablespoons (tbsp) distilled white vinegar
• 1 Pinch salt, to taste

Steps

1. Preheat an outdoor grill to medium-high heat and lightly oil the grate.
2. Pierce the eggplant a few times with the tip of a paring knife or fork.
3. Cook the eggplant on the preheated grill, turning often, until the skin is charred and the eggplant is tender, about 15 minutes. Set aside until cool enough to handle.
4. Remove and discard the skin from the eggplant; dice the pulp.
5. In a bowl, combine the eggplant pulp, onion, tomato, feta, parsley, olive oil, and vinegar; mix well.
6. Refrigerate the mixture for 1 hour.
7. Season with salt before serving.

Enjoy your homemade Grilled Eggplant Feta Salad with Fresh Herbs!