Grilled Eggplant and Feta Cheese Salad Bobby Flay
Elevate your summer salad game with Bobby Flay's Grilled Eggplant and Feta Cheese Salad—a vibrant and flavorful dish that celebrates the smoky, tender goodness of grilled eggplant. This Mediterranean-inspired recipe pairs perfectly charred eggplant rounds with creamy crumbles of feta, fresh herbs like parsley and mint, and the nutty crunch of toasted pine nuts. A tangy dressing made with olive oil, lemon juice, red wine vinegar, and a touch of honey ties it all together, adding a delightful balance of zesty and sweet flavors. Whether served over peppery arugula or enjoyed on its own, this grilled eggplant salad is a versatile, crowd-pleasing dish ideal for picnics, potlucks, or a simple weeknight dinner. Quick to prepare and bursting with fresh ingredients, this salad is a must-try for lovers of healthy, Mediterranean cuisine.
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Recipe Information
Ingredients
- 2 medium Eggplant
- 4 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 2 tablespoons Lemon juice
- 1 tablespoon Red wine vinegar
- 2 Garlic cloves, minced
- 1 teaspoon Honey
- 100 grams Feta cheese, crumbled
- 2 tablespoons Fresh parsley, chopped
- 2 tablespoons Fresh mint, chopped
- 3 tablespoons Pine nuts, toasted
- 2 cups Arugula (optional)
Instructions
Slice the eggplants into 1/2-inch thick rounds and lightly sprinkle both sides with salt. Let them sit for 10 minutes to draw out moisture, then pat dry with a paper towel.
Drizzle the eggplant slices with 2 tablespoons of olive oil and season both sides with a pinch of salt and black pepper.
Preheat a grill or grill pan over medium-high heat. Grill the eggplant slices for 3-4 minutes on each side, or until softened and grill marks appear. Remove from the grill and set aside to cool slightly.
In a small bowl, whisk together the remaining 2 tablespoons of olive oil, lemon juice, red wine vinegar, minced garlic, honey, and a pinch of salt and pepper to make the dressing.
Cut the grilled eggplant into bite-sized pieces and place them in a large mixing bowl.
Add the crumbled feta cheese, chopped parsley, chopped mint, toasted pine nuts, and arugula (if using). Pour the dressing over the salad ingredients and gently toss to combine.
Transfer the salad to a serving platter or bowl and garnish with additional feta, herbs, or pine nuts, if desired.
Serve immediately or let it sit for 10-15 minutes to allow the flavors to meld together before serving.
Nutrition Facts
Calories |
1251 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 97.3 g | 125% | |
| Saturated Fat | 24.3 g | 122% | |
| Polyunsaturated Fat | 6.1 g | ||
| Cholesterol | 83 mg | 28% | |
| Sodium | 4601 mg | 200% | |
| Total Carbohydrate | 78.5 g | 29% | |
| Dietary Fiber | 32.3 g | 115% | |
| Total Sugars | 45.1 g | ||
| Protein | 29.5 g | 59% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 691 mg | 53% | |
| Iron | 6.5 mg | 36% | |
| Potassium | 2843 mg | 60% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
