Eggplant Salad Grilled Mediterranean

By pattie_d

Grilled eggplant slices are sliced and served with an herb-mushroom mixture and tossed with feta cheese. A great side dish to grilled meat, fish, or poultry.

Ingredients

• 1 Medium Eggplant, sliced 1/2" thick
• 1 tsp Salt
• 3 tsp Olive Oil, divided
• 1 tsp Fresh Thyme, finely chopped
• 1 tsp Fresh Oregano, minced
• 1 cup Onion, sliced and quartered
• 1 clove Garlic, minced
• 8 oz Button Mushrooms, sliced
• 1/2 tsp Sea Salt
• 1/4 tsp Cracked Pepper
• 1/3 cup Red Wine
• 8 oz Cherry Tomatoes, halved
• 2 tsp Balsamic Vinegar
• 1 cup Feta Crumbles
• 1/4 cup Fresh Parsley, minced

Details

Preparation time 15mins
Cooking time 30mins
Adapted from healthy.betterrecipes.com

Preparation

Step 1

Begin by laying eggplant slices flat on paper towels and sprinkle both sides with 1 teaspoon salt; let sit for 15 minutes to withdraw excess liquid. Preheat grill to medium heat. Brush eggplant with one tablespoon of the olive oil and season with thyme and oregano.

Cook 3 to 5 minutes per side, until almost tender. In the meantime, heat remaining oil in a large skillet over medium and add onion, garlic, mushrooms, sea salt, and pepper. Cook until tender, about 3 to 5 minutes. Deglaze pan with red wine and reduce another 5 minutes.

Remove both eggplant from grill and mushrooms from heat; set aside to cool slightly. Slice eggplant into cubes and toss into a large serving bowl along with mushroom mixture, tomatoes, balsamic, feta, and parsley. Toss to coat and combine evenly.

HELPFUL TIPS:
I was inspired by a friend of mine to get comfortable with my grill and created this unique grilled eggplant salad.