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Recipe: Grilled Eggplant Salad

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It’s grilling season, and this recipe is light and healthy. This one comes courtesy of Kris Etze of Abra…ca…dinner!, a personal chef service in Lewes. Enjoy!

Grilled Eggplant Salad

(serves 4)

  • 1 eggplant (1-pound) cut crosswise into ½-inch slices
  • Cooking spray
  • 2 cups coarsely chopped fresh tomato
  • ¼ cup crumbled feta cheese
  • 2 tablespoons chopped fresh basil
  • 1 tablespoon red wine vinegar
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon capers
  • 1 teaspoon extra virgin olive oil
  • ¼ teaspoon dried oregano
  • ¼ teaspoon freshly ground black pepper
  • 1/8 teaspoon salt
  • 1 garlic clove, minced finely

Prepare grill. Lightly coat both sides of eggplant slices with cooking spray. Place eggplant on grill rack, which has been lightly oiled; grill 5 minutes on each side, or until tender. Cool. Cut each eggplant slice into quarters.

Combine eggplant, tomato and remaining ingredients in a large bowl. Toss gently and serve. Yield: 5 cups

 

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