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https://www.tasteofhome.com/recipes/grilled-mediterranean-eggplant-tomato-salad/
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Ingredients Scale
Adjust the ingredients measurement scale here by changing this number. 10
Instructions
- Brush eggplant with 2 tablespoons oil; sprinkle with thyme and oregano. Grill, covered, over medium heat 3-4 minutes on each side or until tender. When cool enough to handle, cut into bite-size pieces.
- Meanwhile, in a large skillet, heat remaining oil over medium-high heat. Add mushrooms and onion; cook and stir 5-7 minutes or until tender. Add garlic, salt and pepper; cook 1 minute longer. Add wine to pan; cook, stirring to loosen browned bits from pan. Bring to a boil; cook 2-3 minutes or until liquid is almost evaporated.
- In a large bowl, combine eggplant, mushroom mixture, tomatoes, parsley and vinegar. Add cheese; toss to combine.
Cook Times
Ingredients
Ingredients
- 3 eggplant cut in 1/2 inch slices
- 10 tablespoon extra virgin olive oil divided
- 2 ½ teaspoon dry oregano
- 2 ½ teaspoon dry thyme
- 10 ounce white mushroom sliced
- 3 onion coarsley chopped
- 3 clove garlic minced
- 1 teaspoon Kosher salt
- 1/2 teaspoon ground black pepper
- 1 cup dry white wine
- 1 pound cherry tomato
- 10 tablespoon Italian parsley minced
- 5 tablespoon balsamic vinegar
- 10 ounce feta cheese
Cooking Tools Required
Cutting board, Grill, Grill Pan, Measuring cups and spoons, Mixing bowls, Mixing spoon, Skillet, Tongs, Top StoveReheating/Serving Instructions
This salad can be served at room temperature, cold or reheated.
Nutrition
Calories: 292kcal | Carbohydrates: 18g | Protein: 7g | Fat: 21g | Saturated Fat: 6g | Cholesterol: 25mg | Sodium: 565mg | Potassium: 631mg | Fiber: 6g | Sugar: 11g | Vitamin A: 729IU | Vitamin C: 22mg | Calcium: 190mg | Iron: 2mg
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