Eggplant Salad

 


2 tbsp extra virgin olive oil, plus more for drizzling

1 tbsp fresh lemon juice

2 cloves of garlic grated

½ tsp salt

¼ tsp black pepper

1 medium sized eggplant, cut into ½ inch thick rounds

1 red bell pepper, seeded and quartered lengthwise

1 cup heirloom cherry tomatoes

½ cup crumbled feta cheese

⅓ cup fresh basil leaves

¼ cup fresh mint leaves


In a mason jar with a lid, combine extra virgin olive oil, lemon juice, garlic salt and pepper. With the lid on,  Shake well to combine


Heat a grill or grill pan to medium high heat.


Drizzle the eggplant and red pepper pieces with extra virgin olive oil. Sprinkle with salt and pepper and toss to combine. 


Place the eggplant and pepper pieces on the grill and cook for 3-5 minutes per side. Chop into 1 inch pieces.


Add the veggies to a bowl and pour dressing over the top.  Mix well to combine.  Fold in tomatoes, feta cheese, half the basil and mint.  Season with more salt and pepper if needed.  Garnish with remaining basil and mint.  Serve.


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