Grilled Eggplant and Feta Salad recipe - ingredients, nutrition and when to eat it
This salad combines grilled eggplant, feta, and tomatoes with olive oil and a bright dressing.
This salad combines grilled eggplant, feta, and tomatoes with olive oil and a bright dressing. The eggplant is tender, the tomatoes are juicy, and the salty feta makes it a lovely side for lunch or a light dinner.
Salads & light · 25 minutes to cook
Nutrition (per 366.5g serving): 279 kcal · protein 8.2g · carbohydrate 15.8g · fat 21.2g · sodium 306.7mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Let the eggplant cool briefly after grilling so the cheese doesn’t melt and everything keeps its shape.
Tips: Feta is salty, so leave out the salt at first and adjust after tasting.
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Ingredients (1 serving)
- Eggplant — 1 pc
- Feta cheese — 30 g
- Tomato — 1 pc
- Olive oil — 1 Tbsp
- Lemon juice — 1 Tbsp
- Balsamic vinegar — 1 tsp
- Basil — 4 sheet
- Ground black pepper — 0.2 tsp