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Grilled Mediterranean Eggplant Salad

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Grilled Mediterranean Eggplant Salad
2011-07-26 Side Dish
5 49

Grilled eggplant slices are sliced and served with an herb-mushroom mixture and tossed with feta cheese. A great side dish to grilled meat, fish, or poultry.

  • Servings: 4-6


1 Medium Eggplant, sliced ½" thick
1 tsp Salt
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.

Helpful Tips:

I was inspired by a friend of mine to get comfortable with my grill and created this unique grilled eggplant salad.