Grilled Eggplant and Feta Salad

Once upon a stroll through the supermarket…

…somewhere between the Great Munchkin Cart Debate {red car cart vs blue car cart} and their indulgence of complimentary stale bakery cookies…

…I stumbled upon an intriguing mound of eggplant conveniently placed at the end-cap of a produce aisle. The distinct quality of each eggplant drew me closer. Shape, size, color: not a single one was identical. Each eggplant claimed a distinguished personality. Intrigue lead to consumer committal which then formed into this whimsical plan:

Grill now.


Saladry later.

This is a noble approach for constructing salads from grilled vegetables. Perhaps they are leftovers from a recent mealtime or maybe they were fully intended for saladry. In either case, chilled and grilled vegetables bring a unique dimension to a {potential} first course.

Grilled Eggplant and Feta Salad

This is a simple dressed salad that pairs brilliantly with a steak dinner. Grilling eggplant is as casual as placing the whole thing on the grates. Cook on low to medium heat, turning every 4{ish} minutes until flesh is soft.

Not a fan of eggplant? Pas de problème. Substitute your favorite grilled vegetables instead: asparagus, yellow squash or zucchini to name a few.

  • body = eggplant; grilled and chilled
  • garnish = chopped fresh parsley, diced tomato, feta crumbles
  • dressing = cracked black pepper, garlic essence, olive oil, red wine vinegar, salt
Step one: Rub garlic essence

Cut the garlic clove in half to expose a fresh surface. Rub the salad plate surface with the fresh garlic clove.

Step two: prepare the body

Slice eggplant to your liking and arrange in a single layer on the garlic infused plate.

Step three: prepare the garnish

Dice the tomato. Chop the fresh parsley. Crumble the block of feta. Layer garnish items on top of the eggplant in that order.

Step four: Complete the dressing

Sprinkle salt and cracked black pepper to taste. Drizzle with a splash of red wine vinegar and olive oil.


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