Grilled Eggplant And Feta Salad |
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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 4 |
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Combination salad and vegetable in one dish. Made quickly and easily with a wonderful smokey herbal flavor. Ingredients:
1 large eggplant, washed and cut in inch thick slices |
1 bag of mixed spring salad greens/radicchio mix |
1 bunch of green onions |
1/2 cup of toasted walnuts |
1 4 ounce container of crumbled feta cheese |
1 tbsp of capers |
olive oil |
balsalmic vinegar |
basil/mint oil-one bunch of basil leaves/one bunch of mint leaves stems removed, blended in blender with 1/2 cup of extra virgin olive oil |
favorite grill seasoning |
zest of one lemon |
Directions:
1. Brush both sides of the eggplant with olive oil.
2. Sprinkle liberally with grill seasoning (herbs salt and coarse pepper)
3. Grill until slightly charred on both sides.
4. Remove to bowl, sprinkle with balsalmic vinegar. Reserve.
5. Assemble salad.
6. On a platter, arrange greens.
7. Top with grilled eggplant (ok if warm, it wilts the greens slightly)
8. Top with chopped green onions.
9. Top with chopped walnuts.
10. Top with crumbled feta.
11. Top with capers.
12. Drizzle over all with basil/mint oil.
13. I didn't strain the oil into a coffee filter, but used it with the herbs as a dressing, immediately after blending. If I wanted to keep the oil flavored but not worry about spoilage, I would have pressed it through a sieve to get the flavored oil.
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