Name: Eggplant Salad
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4
Cuisine: American, Mediterranean, Middle Eastern
Ingredients: 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

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.

30 min total 20 min prep 10 min cook 4

Instructions

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1 In a large bowl, whisk together the olive oil, lemon juice, garlic, za’atar, salt, and pepper.
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.
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.
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.