Skip to main content

Hot Salads

Grilled Mediterranean Eggplant Salad
You can grill the eggplant and arrange on the platter up to 4 hours in advance. Drizzle with dressing and garnish with herbs and feta right before serving.
1/2 cup extra-virgin olive oil
5 garlic cloves, chopped coarse
1/4 tsp. red pepper flakes
3 lemons, halved crosswise
Salt and pepper
2 large eggplants (about 3 lb.), sliced into 1/2"-thick rounds
4 oz. feta cheese, crumbled (1 cup)
4 scallions, thinly sliced
1/2 cup chopped fresh mint leaves
1/2 cup roasted and salted pistachios, chopped coarse
+ Add to Shopping List
Grilled Mediterranean Eggplant Salad

Grilled Mediterranean Eggplant Salad

Grilled Mediterranean Eggplant Salad
One Star Guiding Stars
  • Servings:Serves 10 to 12
  • Prep Time:15 minutes
  • Cook Time:25 minutes
1. Combine oil and garlic in a microwave-safe bowl and microwave 30 seconds. Transfer 3 tablespoons oil (leaving garlic pieces behind in bowl) and red pepper flakes to a small bowl; juice 2 lemon halves and whisk into bowl to make a dressing. Season with salt and pepper to taste and set aside.
2. Brush each eggplant slice all over with remaining garlic oil and season with salt and pepper.
3. Heat grill to medium, then clean and oil grates. Arrange half of eggplant slices on grill and cook, covered, until browned, about 5 minutes. Using a metal spatula, flip eggplant slices and continue to grill until they are browned and tender. Arrange eggplant in an overlapping pattern on a platter and repeat grilling with remaining eggplant. Add remaining 4 lemon halves to grill and cook until slightly charred and grill marks appear, 5 to 7 minutes.
4. Top eggplant with feta and scallions and drizzle with reserved lemon dressing; squeeze 1 grilled lemon half over platter. Top with mint and pistachios and serve warm or at room temperature with remaining grilled lemons on the side.
Source: Hannaford fresh Magazine, May - June 2017