Ingredients for Grilled Eggplant And Feta Cheese Salad Bobby Flay
- 1 large eggplant (about 1 pound)
- 1/4 cup plus 2 tablespoons olive oil
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 2 cloves garlic, minced
- 1 teaspoon ancho chile powder
- Fresh oregano, for garnish
- 2 tablespoons red wine vinegar
- 1/2 cup thinly sliced red onion
- 4 ounces feta cheese, crumbled
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How to Make Grilled Eggplant And Feta Cheese Salad Bobby Flay
- Preheat your gas or charcoal grill to high heat.
- Brush 1 large eggplant (about 1 pound), sliced lengthwise into 1/2-inch thick slices, with 2 tablespoons of olive oil. Season generously with salt and freshly ground black pepper.
- Grill the eggplant slices for 4-5 minutes per side, or until tender and nicely charred with grill marks.
- Remove from grill and let cool slightly. Once cool enough to handle, cut the eggplant into 1-inch cubes.
- In a large bowl, whisk together 1/4 cup olive oil, 2 cloves minced garlic, 1 teaspoon chili powder, 1 teaspoon dried oregano, and 2 tablespoons red wine vinegar.
- Add the cubed eggplant and 1/2 cup thinly sliced red onion to the bowl. Toss gently to coat with the dressing.
- Season with salt and pepper to taste.
- Crumble 4 ounces feta cheese over the salad and gently toss to combine.
- Serve immediately or chill for later. Garnish with fresh oregano or parsley if desired.
Nutrition Information (Approximate per serving)
Sodium
14 g
Sugar
12g
Fat
27g
Carbs
2g
