Mediterranean Grilled Eggplant and Red Peppers Salad with feta
This salad combines smoky grilled eggplant and sweet red peppers with fresh herbs, a lemon-olive oil dressing, and creamy feta. It’s a refreshing Mediterranean dish that’s both hearty and light — delicious served warm or at room temperature.
⏱ Time
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Ingredients
Vegetables
2 medium eggplants, sliced into ½-inch rounds
2 large red bell peppers, quartered and deseeded
2 tbsp olive oil
Salt & black pepper, to taste
Dressing
3 tbsp extra virgin olive oil
Juice of 1 lemon
1 garlic clove, minced
1 tsp red wine vinegar
½ tsp dried oregano
Salt & black pepper, to taste
Garnishes
½ cup crumbled feta cheese
¼ cup fresh parsley, chopped
2 tbsp fresh mint, chopped (optional)
2 tbsp toasted pine nuts or walnuts (optional)
Instructions
1. Grill the Vegetables
1. Brush eggplant slices and red pepper quarters with olive oil and season with salt & pepper.
2. Heat a grill pan or outdoor grill to medium-high.
3. Grill eggplant slices for 3–4 minutes per side until tender with char marks.
4. Grill red peppers until skin is charred and softened (5–7 minutes per side).
5. For extra smokiness, peel the charred skin off the peppers once cooled slightly (optional).
2. Make the Dressing
1. In a small bowl, whisk olive oil, lemon juice, garlic, red wine vinegar, oregano, salt, and pepper.
3. Assemble the Salad
1. Slice grilled peppers into strips.
2. Arrange grilled eggplant and pepper slices on a platter.
3. Drizzle with the lemon-oregano dressing.
4. Top with crumbled feta, parsley, mint, and nuts if using.
4. Serve
Enjoy warm, room temperature, or chilled.
Notes & Tips
Meal Prep: Grill vegetables ahead of time; add feta and dressing before serving.
Low-Carb Option: Serve over a bed of arugula instead of adding grains.
Make It a Main Dish: Add cooked quinoa, farro, or chickpeas.
Extra Flavor: A drizzle of balsamic glaze pairs beautifully.
❓ Frequently asked questions FAQ
Q: Can I roast the vegetables instead of grilling?
Yes — roast at 425°F (220°C) for about 25 minutes, flipping once, until tender and caramelized.
Q: Can I use other vegetables?
Absolutely — zucchini, cherry tomatoes, or mushrooms also grill well.
Q: How long does it last in the fridge?
Up to 3 days in an airtight container (best eaten fresh for optimal texture).
Nutritional Information
Calories: ~320
Protein: 9g
Carbs: 22g
Fat: 22g
Fiber: 9g