Spanish Salad with Grilled Eggplant, Tomatoes and Feta Recipe
This salad combines soft, lightly smoky eggplant with juicy tomatoes and salty feta cheese. In Spanish homes, grilled vegetables often end up in a bowl with olive oil and vinegar as a side for lunch or a light dinner. The flavor is a bit reminiscent of Middle Eastern mezze, but with a Spanish touch of olive oil and wine vinegar.
Prep Time
20 min
Cook Time
20 min
Total Time
40 min
Servings
3
Ingredients
- eggplant sliced into rounds about 1 cm thick - 2 pieces
- tomato ripe, cut into large chunks - 3 pieces
- feta cheese crumbled into pieces - 100 g
- red onion thinly sliced - 0.5 pieces
- black olives pitted, halved - 10 pieces
- olive oil for grilling and dressing - 4 tablespoons
- red wine vinegar or white wine vinegar - 1 tablespoon
- garlic grated or finely chopped - 1 clove
- dried oregano for the dressing - 0.5 teaspoons
- salt to taste, carefully because feta is salty
- black pepper to taste
- flat-leaf parsley chopped, for serving - 2 tablespoons
Main Ingredient:
eggplant
Preparation
- Lay the eggplant slices out on a board, lightly salt on both sides and set aside for 10–15 minutes, until droplets of juice appear on the surface. Then pat them dry with a paper towel.
- Heat a grill pan or a regular large frying pan over medium-high heat. Brush the eggplant slices on both sides with 2 tablespoons of olive oil.
- Fry the eggplant in batches for 3–4 minutes on each side, until softened and dark grill marks or light browning appear. Transfer the cooked slices to a large bowl and cut into smaller pieces once they have cooled slightly.
- Wash the tomatoes and cut them into large chunks, add to the bowl with the eggplant. Add the thin slices of red onion and the halved olives.
- In a small bowl, mix the remaining 2 tablespoons of olive oil, the vinegar, grated garlic, oregano, a pinch of salt and pepper. Taste the dressing and adjust the seasoning as you like.
- Pour the dressing over the vegetables and gently toss. Add the crumbled feta and very gently toss again so the cheese doesn’t break up completely.
- Sprinkle the salad with chopped parsley and serve at room temperature or slightly chilled.
Storage
In fridge:
2 days
Freezing:
No
Sałatkę przechowuj w lodówce w szczelnym pojemniku do 2 dni. Bakłażan z czasem będzie bardziej miękki, ale smaki się ładnie połączą.
Recipe submitted by
Marek, Site owner
Published:
Updated:
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