The kids are back in school, summer is winding down, and I'm running out of time to make all my old favorite summer vegetable dishes. And then there's the list of new ones I still want to try.
This recipe for Grilled Eggplant, Tomato and Feta Salad, based on one published in Cooking Light, is one of my old favorites. I've been getting wonderful, fresh locally-grown vegetables from a little produce stand on Highway 321 in Blowing Rock. Last week, they had purple, yellow and white baby eggplants as well as yellow and red Tommy Toe tomatoes -- perfect for making this salad.
Grilled Eggplant, Tomato and Feta Salad
- 2 Japanese eggplant , cut crosswise into 1/3-inch-thick slices
- Olive oil cooking spray
- 1/4 teaspoon freshly ground black pepper, divided
- 1/2 teaspoon kosher salt, divided
- 1 tablespoon red wine vinegar
- 1 tablespoon sherry wine vinegar
- 1 tablespoon extra virgin olive oil
- 3 tablespoons chopped fresh basil
- 1 teaspoon chopped fresh oregano
- 1 teaspoon minced garlic
- 2 cups sliced cherry or grape tomatoes
- 3 teaspoons capers
- 1/2 cup crumbled feta
- Preheat a grill on high. Clean the grill well and spray the grate with grill spray.
- Lay the eggplant slices on a baking sheet. the Lightly coat both sides of eggplant slices with cooking spray. Sprinkle with half of the salt and half of the pepper.
- Pour the vinegar into a salad bowl. Whisk in the olive oil, then the remaining salt and pepper, the herbs and the garlic.
- Add the tomatoes and capers to the bowl. Toss gently to combine.
- Place the eggplant slices on the grill; grill 5 minutes on each side or until the slices are tender and have nice grill marks. When cool enough, cut each eggplant slice in half.
- Add the eggplant to the tomato salad, and top with the feta cheese. Toss gently to combine. The salad can be served immediately but can also sit for a while.
Prep time: 15 minutes
Cook time: 5 minutes
This salad works well as a side dish for a Mediterranean dinner such as Kofte or Chicken Souvlaki, but I also love it with marinated and grilled flank steak. Last week, I served it with boneless skinless chicken breasts marinated in olive oil, garlic, oregano and lemon juice. While the eggplant, chicken and pita bread grilled, I whipped up a little Tzatziki sauce. It was a great combination and a perfect late summer meal.
This post is linked up over at the Lady Behind the Curtain's Cast Party Wednesday , La Bella Vita's Fresh Food Friday, and Food Trip Friday.