- Servings: 4-6
|1||Medium Eggplant, sliced ½" thick|
|3 tsp||Olive Oil, divided|
|1 tsp||Fresh Thyme, finely chopped|
|1 tsp||Fresh Oregano, minced|
|1 cup||Onion, sliced and quartered|
|1 clove||Garlic, minced|
|8 oz||Button Mushrooms, sliced|
|½ tsp||Sea Salt|
|¼ tsp||Cracked Pepper|
|⅓ cup||Red Wine|
|8 oz||Cherry Tomatoes, halved|
|2 tsp||Balsamic Vinegar|
|1 cup||Feta Crumbles|
|¼ cup||Fresh Parsley, minced|
Begin by laying eggplant slices flat on paper towels and sprinkle both sides with 1 teaspoon salt; let sit for 15 minutes to withdraw excess liquid. Preheat grill to medium heat. Brush eggplant with one tablespoon of the olive oil and season with thyme and oregano. Cook 3 to 5 minutes per side, until almost tender. In the meantime, heat remaining oil in a large skillet over medium and add onion, garlic, mushrooms, sea salt, and pepper. Cook until tender, about 3 to 5 minutes. Deglaze pan with red wine and reduce another 5 minutes.
Remove both eggplant from grill and mushrooms from heat; set aside to cool slightly. Slice eggplant into cubes and toss into a large serving bowl along with mushroom mixture, tomatoes, balsamic, feta, and parsley. Toss to coat and combine evenly.
I was inspired by a friend of mine to get comfortable with my grill and created this unique grilled eggplant salad.