Edamame Feta Salad Over Grilled Eggplant

• 1 container (12 Oz. Container) Grape Or Cherry Tomatoes, Sliced In Quarters
• 2 cups Cooked Edamame Beans, Shelled
• 2 stalks Celery, Diced
• 1/2 cups Red Onion, Diced
• 1/4 cups Fresh Basil, Chopped
• 2 cloves Garlic, Minced
• 4 Tablespoons Red Wine Vinegar
• 1/2 teaspoons Sugar
• 1 Tablespoon Olive Oil, Plus Additional For Brushing
• 1- 1/2 cup Feta Cheese, Cubed
• 1/2 teaspoons Salt, Plus Additional To Taste
• 1/4 teaspoons Black Pepper, Plus Additional To Taste
• 1 whole Large Eggplant
• 1 dash Kosher Salt

1. 1.
2. In a small bowl, whisk red wine vinegar with sugar, then mix in the olive oil.
3. In a medium bowl, mix tomatoes, edamame, celery, onions, basil, and garlic.
4. Pour the vinegar-oil mixture over the salad, and toss with the feta cheese.
5. Add the salt and pepper, season to taste.
6. 2.
7. Prepare grill on medium-high.
8. Cut eggplant into discs, about 3/4 inch thick.
9. Brush each slice with olive oil and sprinkle with kosher salt and a little pepper.
10. Grill eggplant until cooked but still slightly firm, about 6 minutes on each side.
11. 3.
12. Spoon salad mixture over each eggplant slice and serve!

grape, beans, stalks celery, red onion, fresh basil, garlic, red wine vinegar, sugar, olive oil, feta cheese, salt, black pepper, eggplant, kosher salt

Taken from tastykitchen.com/recipes/appetizers-and-snacks/edamame-feta-salad-over-grilled-eggplant/ (may not work)