Grilled Eggplants Feta Salad

Jul 3

Grilled and baked eggplants, ripe tomatoes, feta, olive oil … to keep the summer rolling :). A tasty nourishing salad that celebrates the long sunny days. Perfect as a light main dish or a flavorful appetizer.

The recipe

Preheat the oven to 200C with ventilation.

Preheat a cast iron grill or skillet over medium-high heat.

Halve the eggplants lengthwise, then season the cut sides with a pinch of salt and a drizzle of olive oil.

Grill the seasoned side of each for about 5 minutes, until you get those nice grill stripes. For a crosshatch pattern, rotate 45 degrees and grill them for another 2-3 minutes.

Transfer the eggplants to a baking tray, lined with parchment paper, grilled side up.

Peal and finely chop the garlic, then mix it in a small bowl with 1 tablespoon of olive oil and a pinch of salt.

Spread the garlic mixture evenly over the grilled side of the eggplants.

Drizzle with balsamic vinegar, it will caramelize while baking.

Bake for about 25 minutes, or until soft and golden.

Slice the tomatoes into half centimeter rounds.

Once the eggplants are done, let them cool for about 5 minutes.

Arrange the eggplant halves on the serving plates.

Place the tomato slices nearby, and top everything with bite-sized pieces of feta.

Sprinkle with pine nuts, drizzle with olive oil and squeeze half a lemon over each plate.

Enjoy :)

INGREDIENTS - for two portions