Grilled Eggplant and Feta Salad

Ingredients

Eggplant

2 medium, sliced into 1/2-inch rounds

Olive oil

3 tablespoons, plus extra for brushing

Salt

to taste

Black pepper

to taste

Lemon juice

2 tablespoons, freshly squeezed

Fresh mint

1/4 cup, chopped

Fresh parsley

1/4 cup, chopped

Red onion

1 small, thinly sliced

Cherry tomatoes

1 cup, halved

Feta cheese

1 cup, crumbled

Instructions

1. Preheat a grill or grill pan over medium-high heat.
2. Brush both sides of the eggplant slices with olive oil and season with salt and black pepper.
3. Grill the eggplant for 3-4 minutes per side, or until tender and lightly charred. Watch closely to prevent burning.
4. Remove the grilled eggplant from the grill and let it cool slightly on a cutting board.
5. Once cool, cut the eggplant into bite-sized pieces.
6. In a large bowl, combine the grilled eggplant, crumbled feta cheese, halved cherry tomatoes, thinly sliced red onion, chopped parsley, and chopped mint.
7. Drizzle the freshly squeezed lemon juice over the salad and toss gently to combine all ingredients.
8. Taste and adjust seasoning with additional salt and pepper if needed.
9. Serve the salad chilled or at room temperature, garnished with extra herbs if desired.