Grilled Eggplant and Feta Cheese Salad (Bobby Flay) |
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Prep Time: 10 Minutes Cook Time: 8 Minutes |
Ready In: 18 Minutes Servings: 8 |
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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. Ingredients:
1 eggplant, cut into 1/2 inch slices (about 1 lb) |
1/4 cup olive oil, plus extra for brushing the eggplant |
kosher salt, to taste |
fresh ground black pepper, to taste |
4 garlic cloves, minced |
2 teaspoons dried ancho chile powder |
2 teaspoons finely chopped fresh oregano |
3 tablespoons red wine vinegar |
1 red onion, thinly sliced |
8 ounces feta cheese, crumbled |
Directions:
1. Preheat a gas or charcoal grill to high.
2. 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.
3. 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.
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