I’ve always been passionate about food, so when it comes to creating recipes I love to experiment with unique ingredients and flavors. This Mouth-Watering Grilled Eggplant Salad is one of my favorites. It’s the perfect combination of flavor and texture, with smoky grilled eggplant, salty feta cheese, briny olives, and juicy tomatoes.
I got the idea for this recipe from my mother. She used to make a similar dish, but instead of grilling the eggplant, she’d oven-roast it. I decided to try a different approach, and I’m so glad I did! The smoky flavor from the grill pairs perfectly with the other ingredients and makes this dish truly unique.
This Grilled Eggplant Salad is a favorite in my family. We love to make it for gatherings, potlucks, and picnics, and it always gets rave reviews. Plus, it’s an easy and healthy dish that’s full of flavor. So, if you’re looking for a delicious vegetarian dish that everyone will love, look no further than this Grilled Eggplant Salad!
For a vegan version: omit the feta cheese and use vegan Parmesan instead.
For a spicier dish: add 1/4 teaspoon of cayenne pepper to the eggplant before grilling.
For a lighter dish: replace the feta cheese with feta-style vegan cheese.
Mouth-watering Grilled Eggplant Salad
- Grill, cutting board, knife, mixing bowl, measuring cups, measuring spoons
- 1 large eggplant, cut into 1/2-inch slices
- 2 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 cup crumbled feta cheese
- 0.5 cup pitted olives, halved
- 1 cup cherry tomatoes, halved
- 0.25 cup fresh parsley, chopped
- Preheat the grill to medium-high heat.
- Brush the eggplant slices with the olive oil and sprinkle with the salt and pepper.
- Place the eggplant on the grill and cook for 4-5 minutes per side, or until lightly charred and tender.
- Remove the eggplant from the grill and transfer to a platter.
- Top the eggplant with the feta cheese, olives, tomatoes, and parsley.
- Serve immediately and enjoy!