A vibrant Mediterranean salad bursting with smoky eggplant, sweet roasted peppers, and briny accents. Perfect as a side dish, appetizer, or light meal, this salad is a guaranteed crowd-pleaser, offering a symphony of flavors and textures that will leave you craving more.

Follow The Directions

01

Step

Liberally dust the eggplant slices with 2 tablespoons of salt and place them in a colander to draw out any bitter flavors. Let them sit for 30 to 60 minutes.

02

Step

Preheat an outdoor grill to medium heat and lightly oil the grate.

03

Step

Rinse the eggplant slices thoroughly to remove the salt. Pat them dry with paper towels.

04

Step

In a small bowl, whisk together the olive oil, 1/2 teaspoon of salt, and pepper. Brush this mixture generously on both sides of each eggplant slice.

05

Step

Grill the eggplant slices until they are tender and slightly charred, about 6 minutes per side. Remove from the grill and let them cool until they are easy to handle, approximately 10 minutes. Chop the cooled eggplant into 1-inch cubes.

06

Step

In a large bowl, gently combine the cubed eggplant, roasted red peppers, feta cheese, olives, parsley, vinegar, and garlic. Season with additional salt and pepper to taste. Be careful not to overmix, as this can mash the eggplant. Serve at room temperature or chilled.

For an extra layer of flavor, try grilling the red peppers yourself before roasting them. Simply place them directly on the grill grates until the skin is blackened, then transfer them to a bowl covered with plastic wrap to steam. The skins will easily peel off, leaving you with smoky, sweet peppers.
This salad can be made ahead of time and stored in the refrigerator for up to 3 days. The flavors will meld together beautifully over time.
If you don't have a grill, you can roast the eggplant in the oven. Toss the eggplant slices with olive oil, salt, and pepper, and roast at 400°F (200°C) for 20-25 minutes, or until tender and slightly browned.

Agnes Durgan

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