Best 6 Grilled Eggplant And Feta Cheese Salad Bobby Flay Recipes

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If you are looking for a dish that will tantalize your taste buds and transport you to a Mediterranean paradise, why not try grilled eggplant and feta cheese salad? The smoky and charred flavor of the grilled eggplant combined with the tangy brine of the feta cheese and the refreshing acidity of tomatoes, onions, and cucumbers creates a symphony of flavors that will leave you craving more. Whether you are hosting a backyard barbecue or simply looking for a light and healthy meal, this salad is sure to become a staple in your grilling repertoire.

Check out the recipes below so you can choose the best recipe for yourself!

GRILLED EGGPLANT SALAD



Grilled Eggplant Salad image

Provided by Bobby Flay

Time 25m

Yield 4 servings

Number Of Ingredients 12

1 Italian eggplant, cut into 1-inch thick slices
1 large red onion, cut into rounds
Canola oil
1 avocado, halved, pitted and flesh chopped
1 tablespoon red wine vinegar
1 teaspoon Dijon Mustard
1 tablespoon coarsely chopped oregano leaves
Honey
Olive oil
Salt and freshly ground black pepper
1 lemon, zested
Parsley sprigs, for garnish

Steps:

  • Brush the eggplant and red onions with canola oil and arrange on the grill. Cook the eggplant until soft and grill the onions until they have a slight char. Remove from the grill to a cutting board and let cool slightly. Once cool, roughly chop and add them to a serving bowl along with the avocado.
  • In a small bowl, whisk together the red wine vinegar, the Dijon, and oregano. Add honey and olive oil, to taste, and blend until emulsified. Season with salt and pepper, to taste.
  • Add the dressing to the eggplant mixture and toss. Garnish with lemon zest and parsley sprigs and serve.

GRILLED EGGPLANT WITH MARINATED FETA



Grilled Eggplant with Marinated Feta image

Provided by Food Network Kitchen

Categories     side-dish

Time 30m

Yield 4 servings

Number Of Ingredients 0

Steps:

  • Slice 2 eggplants 1/2 inch thick; lay on paper towels, sprinkle with salt and let sit 10 minutes, then pat dry. Heat 1/4 cup olive oil with 1 grated garlic clove in a saucepan, 1 minute. Stir in 1 tablespoon each chopped oregano and parsley, 1 teaspoon chopped rosemary and 1/4 teaspoon red pepper flakes. Let cool; pour over 4 ounces crumbled feta. Brush the eggplant with olive oil; grill over medium-high heat, 5 minutes per side. Top with the feta.

GRILLED EGGPLANT AND PEPPERS WITH FETA



Grilled Eggplant and Peppers with Feta image

An easy way to make a tasty eggplant dish. Grilling the eggplant gives it a surprisingly different flavor, and it tastes great with peppers, feta cheese, and spices. I eat this as a stand-alone dish, but my husband likes to eat his on toasted potato rolls as a sandwich filling. If you eat it without a bun it's gluten-free, as well as vegetarian. It's also great topped with a fried egg!

Provided by Marcia

Categories     Side Dish     Vegetables     Eggplant

Time 30m

Yield 4

Number Of Ingredients 10

1 large eggplant, sliced into 1/4-inch thick rounds
½ red bell pepper, seeded and sliced lengthwise into 4 strips
½ green bell pepper, seeded and sliced lengthwise into 4 strips
½ yellow bell pepper, seeded and sliced lengthwise into 4 strips
½ orange bell pepper, seeded and sliced lengthwise into 4 strips
¼ cup olive oil
1 tablespoon steak seasoning (such as Montreal Steak Seasoning®)
¼ cup crumbled feta cheese
¼ cup chopped fresh basil
1 tablespoon ground oregano

Steps:

  • Preheat an outdoor grill for high heat and lightly oil the grate.
  • Place eggplant and all bell peppers into a large bowl. Drizzle with olive oil and toss to coat. Sprinkle with steak seasoning; coat well.
  • Place eggplant and bell pepper slices directly on the preheated grill. Cook until eggplant is softened, marked, and slightly charred and peppers are softened and marked, 15 to 20 minutes, turning every 3 to 5 minutes. Reduce heat as necessary to prevent burning.
  • Remove from grill. Arrange in 4 piles, starting with a slice of eggplant and alternating eggplant and pepper slices, including one slice of each bell pepper color in each pile. Top with feta cheese. Sprinkle with basil and oregano. Serve warm.

Nutrition Facts : Calories 225 calories, Carbohydrate 15.4 g, Cholesterol 14 mg, Fat 17.5 g, Fiber 7.2 g, Protein 4.8 g, SaturatedFat 4.3 g, Sodium 869.6 mg, Sugar 6.4 g

GRILLED EGGPLANT AND FETA CHEESE SALAD (BOBBY FLAY)



Grilled Eggplant and Feta Cheese Salad (Bobby Flay) image

DH and I made this salad to accompany a grilled chicken souvlaki dish that we made for dinner. The salad was really tasty. It is from my Bobby Flay "Boy Meets Grill" cookbook.

Provided by Dr. Jenny

Categories     Cheese

Time 18m

Yield 8 serving(s)

Number Of Ingredients 10

1 eggplant, cut into 1/2 inch slices (about 1 lb)
1/4 cup olive oil, plus extra for brushing the eggplant
kosher salt, to taste
fresh ground black pepper, to taste
4 garlic cloves, minced
2 teaspoons dried ancho chile powder
2 teaspoons finely chopped fresh oregano
3 tablespoons red wine vinegar
1 red onion, thinly sliced
8 ounces feta cheese, crumbled

Steps:

  • Preheat a gas or charcoal grill to high.
  • Brush the eggplant with olive oil, season with salt and pepper, and grill until soft, with visible grill marks, about 4 minutes on each side. Cut into 4 inch cubes.
  • Whisk together the remaining 1/4 cup of olive oil, garlic, chile powder, oregano, and vinegar in a large bowl until combined. Add the eggplant and red onion, toss to coat with dressing, season with salt and pepper, and crumble feta cheese over the top.

Nutrition Facts : Calories 164.8, Fat 13.4, SaturatedFat 5.5, Cholesterol 26.8, Sodium 349.7, Carbohydrate 6.9, Fiber 2.6, Sugar 3.2, Protein 5.2

GRILLED EGGPLANT WITH FETA RELISH



Grilled Eggplant with Feta relish image

I created this impressive light side dish for my vegetarian friends. It's easy, fast and a standout recipe for company. -Amanda Dekrey, Fargo, North Dakota

Provided by Taste of Home

Categories     Side Dishes

Time 25m

Yield 8 servings.

Number Of Ingredients 11

3 tablespoons balsamic vinaigrette
1 teaspoon garlic powder
1 cup (4 ounces) crumbled feta cheese
2/3 cup chopped seeded peeled cucumber
1/2 cup chopped seeded plum tomato
1/4 cup finely chopped red onion
8 slices eggplant (3/4 inch thick)
2 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon pepper
Minced fresh basil or parsley, optional

Steps:

  • In a small bowl, whisk vinaigrette and garlic powder until combined. Stir in feta, cucumber, tomato and onion. Refrigerate, covered, until serving., Brush eggplant with oil; sprinkle with salt and pepper. Grill, covered, over medium heat or broil 4 in. from heat 4-5 minutes on each side or until tender. Top eggplant with feta mixture. If desired, sprinkle with basil.

Nutrition Facts : Calories 105 calories, Fat 7g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 499mg sodium, Carbohydrate 8g carbohydrate (4g sugars, Fiber 3g fiber), Protein 4g protein.

GRILLED EGGPLANT WITH TOMATOES, BASIL, AND FETA



Grilled Eggplant with Tomatoes, Basil, and Feta image

The secret to perfectly tender eggplant is salting before you cook. Here, flame-kissed slices are topped with a simple tomato salad for a satisfying vegetarian main course.

Provided by Martha Stewart

Categories     Food & Cooking     Dinner Recipes

Time 55m

Number Of Ingredients 8

1 large eggplant (about 1 1/2 pounds), trimmed, cut lengthwise into 1-inch-thick slices
Coarse salt
1 tablespoon extra-virgin olive oil, plus more for brushing
2 cups cherry tomatoes (about 10 ounces), halved
1/4 cup pine nuts, toasted
1 ounce feta cheese, crumbled (about 1/4 cup)
Pinch of red-pepper flakes
1/4 cup packed fresh basil leaves, torn if large

Steps:

  • Generously season eggplant slices with salt. Place vertically in a colander, overlapping them. Let stand 30 minutes; rinse and pat dry.
  • Preheat grill to medium-high. Liberally brush cut sides of eggplant with oil. Grill, turning once, until tender, about 4 minutes a side. Mix tomatoes, pine nuts, feta, red-pepper flakes, and oil; season with salt. Spoon over eggplant; top with basil.

Tips:

  • Choose fresh, firm eggplants for the best flavor and texture.
  • To prevent the eggplant from absorbing too much oil, slice it thinly and pat it dry before grilling.
  • Grill the eggplant over medium-high heat until it is tender and slightly charred.
  • Allow the eggplant to cool slightly before assembling the salad.
  • Use a variety of fresh herbs, such as basil, oregano, and thyme, to add flavor to the salad.
  • Feta cheese adds a salty, tangy flavor to the salad. If you don't like feta, you can substitute another type of cheese, such as mozzarella or goat cheese.
  • A simple vinaigrette dressing is a great way to add flavor to the salad without overpowering the other ingredients.

Conclusion:

Grilled eggplant and feta cheese salad is a delicious and refreshing dish that is perfect for summer. It is easy to make and can be enjoyed as a main course or a side dish. The smoky flavor of the grilled eggplant pairs perfectly with the salty, tangy feta cheese. The fresh herbs and vinaigrette dressing add brightness and acidity to the salad. This salad is sure to be a hit at your next gathering.

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