Grilled Eggplant Feta Salad Recipes
GRILLED EGGPLANT WITH MARINATED FETA
Provided by Food Network Kitchen
Categories side-dish
Time 30m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Slice 2 eggplants 1/2 inch thick; lay on paper towels, sprinkle with salt and let sit 10 minutes, then pat dry. Heat 1/4 cup olive oil with 1 grated garlic clove in a saucepan, 1 minute. Stir in 1 tablespoon each chopped oregano and parsley, 1 teaspoon chopped rosemary and 1/4 teaspoon red pepper flakes. Let cool; pour over 4 ounces crumbled feta. Brush the eggplant with olive oil; grill over medium-high heat, 5 minutes per side. Top with the feta.
GRILLED EGGPLANT WITH TOMATOES, BASIL, AND FETA
The secret to perfectly tender eggplant is salting before you cook. Here, flame-kissed slices are topped with a simple tomato salad for a satisfying vegetarian main course.
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes
Time 55m
Number Of Ingredients 8
Steps:
- Generously season eggplant slices with salt. Place vertically in a colander, overlapping them. Let stand 30 minutes; rinse and pat dry.
- Preheat grill to medium-high. Liberally brush cut sides of eggplant with oil. Grill, turning once, until tender, about 4 minutes a side. Mix tomatoes, pine nuts, feta, red-pepper flakes, and oil; season with salt. Spoon over eggplant; top with basil.
GRILLED EGGPLANT AND FETA CHEESE SALAD (BOBBY FLAY)
DH and I made this salad to accompany a grilled chicken souvlaki dish that we made for dinner. The salad was really tasty. It is from my Bobby Flay "Boy Meets Grill" cookbook.
Provided by Dr. Jenny
Categories Cheese
Time 18m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat a gas or charcoal grill to high.
- Brush the eggplant with olive oil, season with salt and pepper, and grill until soft, with visible grill marks, about 4 minutes on each side. Cut into 4 inch cubes.
- Whisk together the remaining 1/4 cup of olive oil, garlic, chile powder, oregano, and vinegar in a large bowl until combined. Add the eggplant and red onion, toss to coat with dressing, season with salt and pepper, and crumble feta cheese over the top.
Nutrition Facts : Calories 164.8, Fat 13.4, SaturatedFat 5.5, Cholesterol 26.8, Sodium 349.7, Carbohydrate 6.9, Fiber 2.6, Sugar 3.2, Protein 5.2
GRILLED EGGPLANT & FETA SALAD
Besides being an interesting variation on a regular green salad, this eggplant salad is simple to make and really flavorful. It also presents very well and is a great inclusion for a party menu.
Provided by nirvanadaisy
Categories Cheese
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Cut eggplants lengthwise into ¼ inch slices. Heat up a grill pan (or grill). Brush both sides of the eggplant slices with olive oil. Sprinkle with salt, pepper and dried oregano. Grill eggplants for 3-4 minutes on each side or until tender. Using a grill pan - as opposed to a regular pan - gives the eggplants brown grill marks which look really attractive when you present the salad. If you don't have a grill pan, it's only aesthetic so don't worry.
- Arrange the grilled slices on a serving platter. Sprinkle feta, pine nuts, basil and mint over the top. Finally, just before serving, drizzle with extra virgin olive oil and vinegar. Season with salt and pepper as needed.
Nutrition Facts : Calories 337.1, Fat 24.2, SaturatedFat 5.2, Cholesterol 16.7, Sodium 219.4, Carbohydrate 28.3, Fiber 16.1, Sugar 11.8, Protein 8.6
SPINACH SALAD WITH GRILLED EGGPLANT AND FETA
Provided by Chris Schlesinger
Categories Salad Appetizer Vegetarian Quick & Easy Backyard BBQ Feta Eggplant Spinach Grill Grill/Barbecue Healthy Gourmet Pescatarian Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Kosher
Yield Serves 4 (main course) or 8 (first course or side dish)
Number Of Ingredients 8
Steps:
- Prepare grill for direct-heat cooking over hot charcoal (high heat for gas); see Grilling Procedure .
- Whisk together oil, lemon juice, garlic, marjoram, 1/4 teaspoon salt, and 1/8 teaspoon pepper in a small bowl.
- Brush both sides of eggplant slices with some of dressing. Season with 1/4 teaspoon each of salt and pepper. Oil grill rack, then grill eggplant, covered only if using a gas grill, turning occasionally, until tender, 12 to 15 minutes total. Cut into pieces.
- Toss spinach with enough dressing to coat and season with salt and pepper. Add eggplant, feta, and pine nuts and toss again.
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