Grilled Eggplant & Feta Salad
- 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
- Cut eggplants lengthwise into 1/4 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.
eggplants, olive oil, oregano, salt, pepper, feta, extra virgin olive oil, nuts, fresh basil, mint
Taken from www.food.com/recipe/grilled-eggplant-feta-salad-466846 (may not work)