Eggplant Salad
Total Time
30 mins
Prep Time
20 mins
Cook Time
10 mins
Rating
5 out of 5 stars
(11)
Ingredients
4 servings
- 2 tablespoons extra-virgin olive oil, plus more for drizzling
- 1 tablespoon fresh lemon juice
- 2 garlic cloves, grated
- ½ teaspoon za’atar
- ½ teaspoon sea salt, plus more for sprinkling
- Freshly ground black pepper
- 1 medium eggplant, 1 pound, cut into ½-inch-thick rounds
- 1 red bell pepper, stemmed, seeded, and quartered lengthwise
- 1 cup cherry tomatoes, halved
- ½ cup crumbled feta cheese
- ⅓ cup Pickled Red Onions
- ⅓ cup fresh basil leaves
- ⅓ cup fresh mint leaves
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Preparation
Step 1
In a large bowl, whisk together the olive oil, lemon juice, garlic, za’atar, salt, and pepper.
Step 2
Heat a grill or grill pan to medium-high heat.
Step 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.
Step 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.
Step 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.
Step 6
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Chef's notes
Za’atar is a Middle Eastern spice blend consisting of dried herbs like oregano and thyme, spices like cumin and sumac, sesame seeds, and salt.
The salad can be made up to 3 days ahead without adding the herbs. Once folded in, it's best the same day as the herbs wilt after being added to the dressing.
