Grilled Eggplant Grape Tomato And Feta Salad With Amazing Basil Parsley And Caper Sauce Recipes

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CHAR-GRILLED EGGPLANT & ROASTED TOMATO SALAD W. FETA CHEESE



Char-Grilled Eggplant & Roasted Tomato Salad W. Feta Cheese image

A friend of mine made this for dinner for us, and I can't tell you how good it is. It made a great side dish with our grilled salmon, and would go with any grilled meat or fish really. I would have it on it's own for lunch too. It comes from Delia Smith. If you don't have a grill pan for the top of the stove, you can just broil the eggplant, but I like the nice lines the pan leaves. The recipe tells you to skin the tomatoes, but my friend didn't bother and neither would I ! I would make this ahead though, so all the flavors can mingle and get to know one another. Plus, then it's all done, and you can have an extra glass of wine while someone else grills your meat or fish!

Provided by A la Carte

Categories     Vegetable

Time 1h30m

Yield 4 serving(s)

Number Of Ingredients 10

2 medium eggplants
8 small plum tomatoes
7 ounces crumbled feta cheese
8 tablespoons extra virgin olive oil (you may need more for brushing the eggplant)
1 tablespoon torn fresh basil leaf (or more to taste)
2 tablespoons balsamic vinegar
4 ounces assorted salad leaves
7 fluid ounces creme fraiche (or use sour cream if you can't find it)
paprika
salt & freshly ground black pepper

Steps:

  • Pre-heat the oven to 400°F.
  • Cut the tomatoes in half lengthwise, and place on a baking tray, cut side up. Season well, and drizzle with 1 Tbsp olive oil. Place them on the top shelf of the oven and roast for 50 -60 minutes. Remove them from the oven and let them cool.
  • While the tomatoes are cooling, cut the eggplant into 1/2 inch slices and lay them on a board and lightly sprinkle them with salt on both sides. Leave them for 20 minutes to draw out some of the moisture and bitterness. Blot them with paper towels.
  • Brush them on both sides using 1 Tbsp of the olive oil and season with black pepper.
  • Brush the grill pan with ollive oil and place it over a high heat, then, when it is very hot, cook the eggplant in batches for about 2 1/2 minutes each side.
  • Pour the remaining 6 Tbsp olive oil into a large flat bowl, add the basil and balsamic, and toss in the cooked eggplants, coating well. Leave them to marinate.
  • When you're ready to serve, divide the salad greens between 4 plates and arrange the tomatoes and eggplant alternately all around. Then place equal quantities of the feta in the middle of each salad and drizzle with the remaining marinate. Finally, put 1 Tbsp of creme fraiche on top of each salad and spinle with a little paprika.
  • As you can see, this has some room for playing around with. You could certainly use more feta if you wish, or omit the salad greens -- We never did use the creme fraiche, just cuz after that extra glass of wine, we forgot it! But it was still amazing.

Nutrition Facts : Calories 645.7, Fat 58.3, SaturatedFat 23.8, Cholesterol 118.2, Sodium 619, Carbohydrate 24.1, Fiber 10.8, Sugar 11.9, Protein 12.4

GRILLED EGGPLANT & FETA SALAD



Grilled Eggplant & Feta Salad image

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

4 eggplants
2 tablespoons olive oil
1 -2 teaspoon dried oregano
salt
pepper
1/2 cup feta, crumbled
2 tablespoons extra virgin olive oil
1/4 cup toasted pine nuts (dry roast in a pan until light brown)
2 tablespoons fresh basil (roll leaves up like a cigar, and finely slice)
1 tablespoon of fresh mint, chopped

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

GRILLED EGGPLANT WITH TOMATOES, BASIL, AND FETA



Grilled Eggplant with Tomatoes, Basil, and Feta image

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

1 large eggplant (about 1 1/2 pounds), trimmed, cut lengthwise into 1-inch-thick slices
Coarse salt
1 tablespoon extra-virgin olive oil, plus more for brushing
2 cups cherry tomatoes (about 10 ounces), halved
1/4 cup pine nuts, toasted
1 ounce feta cheese, crumbled (about 1/4 cup)
Pinch of red-pepper flakes
1/4 cup packed fresh basil leaves, torn if large

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.

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