loveandlemons5.0
Eggplant Salad
This eggplant salad recipe is a fresh, vibrant summer side dish! Serve it as a side salad with a simply cooked protein, or try one of the serving suggestions in the blog post above.
👥 4 Servings⏱️ Prep & Cook: 30 min⏳ Prep: 20 min🔥 Cook: 10 min👤 Jeanine Donofrio📖 loveandlemons
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●whisk
- ●pan
- ●baking dish
📝 Preparation Steps
1
In a large bowl, whisk together the olive oil, lemon juice, garlic, za’atar, salt, and pepper.
fresh lemon juice1 tablespoon
2
Heat a grill or grill pan to medium-high heat.
3
Place the eggplant and red pepper pieces on a large plate or in a large baking dish and drizzle with olive oil and sprinkle with salt and pepper. Toss to coat.
medium eggplant, 1 pound, cut into ½-inch-thick rounds1
4
Place the eggplant and pepper on the hot grill and cook for 2 to ⏱️ 5 minutes per side, or until well charred and tender. Remove from the grill and chop into 1-inch pieces.
medium eggplant, 1 pound, cut into ½-inch-thick rounds1
5
Add the grilled veggies to the bowl with the dressing and stir to coat. Let sit for ⏱️ 5 minutes, then fold in the tomatoes, feta, pickled red onions, and half the basil and mint. Season to taste, garnish with the remaining basil and mint, and serve.
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