GRILLED EGGPLANT, GRAPE TOMATO, AND FETA SALAD WITH AMAZING BASIL, PARSLEY, AND CAPER SAUCE
Steps:
- Preheat the grill to medium-high. (You can only hold your hand there for a few seconds at that heat.) Wash the eggplants if needed and cut off both ends. Cut the eggplants lengthwise, brush both sides with olive oil, and season the cut side with salt and pepper Lay eggplants on the grill cut side down, and cook until you see nice grill marks (about 5-7 minutes.) Turn eggplants and cook about 5 minutes more on the other side, or until eggplant is softened and nicely browned. Remove eggplant to a cutting board to cool. Make the amazing sauce while the eggplants cool. If needed, wash and spin dry the basil and parsley leaves. Slice the garlic cloves, then use a food processor fitted with a steel blade to chop the basil, parsley, and garlic. Add the Dijon, capers, and lemon juice and process until ingredients are well blended; then add the olive oil and process about 30 seconds more. Cut grape tomatoes in half. When eggplant is cool enough to handle, cut it into slices about 1 inch thick. Gently combine the eggplant and tomato halves in a bowl and stir in enough sauce to coat the ingredients (about 1/4 cup). Stir in the crumbled Feta and serve salad warm or at room temperature. Even though tomatoes are best when they haven't been refrigerated, this was not bad after it had been the fridge overnight. It didn't last much longer than that though.
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ABD
[email protected]I love the combination of flavors in this salad. The smoky eggplant, sweet tomatoes, salty feta, and tangy dressing are all perfect together.
M Sadi
[email protected]This salad is a great way to use up leftover grilled eggplant.
Rohan Patrick
[email protected]I've made this salad several times, and it's always a hit. It's a great way to get my kids to eat their vegetables.
Kinzang Palchen
[email protected]This salad is so refreshing and flavorful. It's perfect for a summer lunch or dinner.
Maryrosegirl
[email protected]I love the combination of flavors in this salad. The smoky eggplant, sweet tomatoes, salty feta, and tangy dressing are all perfect together.
nelly Clarice
[email protected]This salad is a great way to use up leftover grilled eggplant.
Suraia Bangura
[email protected]I've made this salad several times, and it's always a hit. It's a great way to get my kids to eat their vegetables.
Sigh Out
[email protected]This salad is so refreshing and flavorful. It's perfect for a summer lunch or dinner.
Angela Taylor
[email protected]I love the combination of flavors in this salad. The smoky eggplant, sweet tomatoes, salty feta, and tangy dressing are all perfect together.
Louret Bader
[email protected]This salad is a great way to use up leftover grilled eggplant.
Maghan Taylor
[email protected]This salad is so easy to make, and it's always a crowd-pleaser. I love that I can use whatever vegetables I have on hand.
Haruna Abdulsalam
[email protected]I've made this salad several times, and it's always a hit. It's a great way to get my kids to eat their vegetables.
Ata Sheikh
[email protected]This salad is so refreshing and flavorful. It's perfect for a summer lunch or dinner.
Bby Cherish
[email protected]I love the combination of flavors in this salad. The smoky eggplant, sweet tomatoes, salty feta, and tangy dressing are all perfect together.
Ashley Taylor
[email protected]This salad is a great way to use up leftover grilled eggplant.
Faysal Yusuf
[email protected]I made this salad for a potluck, and it was gone in minutes! Everyone loved the unique flavors.
Jocelyn Galdo
[email protected]This salad is so easy to make, and it's always a crowd-pleaser. I love that I can use whatever vegetables I have on hand.
Sarah Sarah
[email protected]I'm not usually a fan of eggplant, but this salad changed my mind! The grilling really brought out the flavor of the eggplant, and the combination of flavors in the salad was just perfect.
nanjaya eunice
[email protected]This salad was a hit at my summer barbecue! The grilled eggplant was smoky and flavorful, and the grape tomatoes were sweet and juicy. The feta cheese added a nice salty tang, and the basil-parsley-caper sauce was the perfect finishing touch.