Eggplant Salad with Feta and Pomegranate recipe
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- 2 eggplants, sliced 1 tablespoon salt, divided 1 cup yogurt 1 lemon, juiced 2 tablespoons olive oil 1 teaspoon ground black pepper 2 tomatoes, chopped 1 cucumber, chopped 1 pomegranate, seeds only ¼ cup feta cheese
Nutrition Info
- 284.3 caloriescarbohydrate: 41.5 gcholesterol: 17.7 mgfat: 12.1 gfiber: 12.4 gprotein: 10.4 gsaturatedFat: 4.1 gservingSize: -sodium: 1976.7 mgsugar: 26.1 gtransFat: : -unsaturatedFat: : -
Directions Eggplant Salad with Feta and Pomegranate
Directions
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Preheat an outdoor grill for medium heat and lightly oil the grate. Season eggplant slices with 1/2 tablespoon salt.
Cook eggplant on the preheated grill until tender, turning halfway through, 10 to 15 minutes. Transfer eggplant to a platter in a single layer.
Whisk yogurt, lemon juice, olive oil, remaining 1/2 tablespoon salt, and black pepper together in a bowl.
Spread yogurt dressing over the eggplants. Top with tomatoes and cucumber. Sprinkle pomegranate seeds and feta cheese on top.