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–+ servings

Eggplant Salad with Grilled Peppers

A refreshing and vibrant salad featuring grilled eggplant and peppers, perfect as a side dish or light meal.
Print Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: Mediterranean
Calories: 180
Ingredients Method Nutrition Notes

Ingredients
  

Vegetables
  • 2 medium eggplants sliced into rounds
  • 2 medium bell peppers red and yellow, sliced
  • 1 cup cherry tomatoes halved
  • 1 small red onion thinly sliced
Dressing
  • 3 tablespoons olive oil extra virgin
  • 2 tablespoons balsamic vinegar
  • 1 teaspoon garlic minced
  • 1 teaspoon salt to taste
  • 1/2 teaspoon black pepper freshly ground
Garnish
  • 1/4 cup fresh basil chopped
  • 1/4 cup feta cheese crumbled

Method
 

Grill the Vegetables
  1. Preheat the grill to medium-high heat.
  2. Brush the eggplant and bell peppers with olive oil and season with salt and pepper.
  3. Grill the eggplant for about 4-5 minutes on each side until tender and grill marks appear.
  4. Grill the bell peppers until charred and tender, about 6-8 minutes.
Prepare the Salad
  1. In a large mixing bowl, combine the grilled eggplant, bell peppers, cherry tomatoes, and red onion.
  2. In a separate bowl, whisk together the olive oil, balsamic vinegar, minced garlic, salt, and black pepper.
  3. Pour the dressing over the salad and toss gently to combine.
  4. Garnish with fresh basil and crumbled feta cheese before serving.

Nutrition

Serving: 1servingCalories: 180kcalCarbohydrates: 12gProtein: 4gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gCholesterol: 5mgSodium: 200mgPotassium: 500mgFiber: 4gSugar: 3gVitamin A: 1500IUVitamin C: 80mgCalcium: 100mgIron: 1.5mg

Notes

This salad can be served warm or chilled. It pairs well with grilled meats or as a standalone dish.

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