Grilled Eggplant Salad (Print Version)

# Ingredients:

→ Main Ingredients

01 - 2 medium eggplants, sliced into ½-inch rounds
02 - 1 tbsp olive oil, for brushing
03 - Salt and pepper, to taste
04 - 1 cup cherry tomatoes, halved
05 - ¼ cup red onion, thinly sliced
06 - ¼ cup fresh parsley, chopped
07 - 2 tbsp fresh mint, chopped (optional)
08 - 2 tbsp crumbled feta (optional)

→ For the dressing

09 - 3 tbsp olive oil
10 - 1 tbsp lemon juice
11 - 1 clove garlic, minced
12 - ½ tsp dried oregano
13 - Salt and pepper, to taste

# Instructions:

01 - Preheat your grill or grill pan to medium-high heat.
02 - Brush eggplant slices lightly with olive oil and season with salt and pepper.
03 - Grill the eggplant for 3–4 minutes per side, or until tender and grill marks appear. Remove and let cool slightly.
04 - In a small bowl, whisk together the olive oil, lemon juice, minced garlic, dried oregano, salt, and pepper.
05 - In a large bowl, combine the grilled eggplant, cherry tomatoes, red onion, parsley, and mint.
06 - Drizzle with dressing and toss gently to coat all ingredients.
07 - Top with crumbled feta if using, and serve at room temperature or slightly chilled.

# Notes:

01 - For best flavor, allow the salad to rest for 15-20 minutes before serving to let the flavors meld together.

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