Grilled Eggplant and Sheep Cheese Salad
Grilled eggplant and sheep cheese salad is a recipe with fresh ingredients from the fruit vegetable category. Try this and other recipes from Spoonsparrow!
Ingredients
- 8 leaves of lettuce
- 4 tomatoes
- 6 tbsp white wine vinegar
- 1 tsp Mustard
- 0.5 tsp Sugar
- olive oil
- 2 eggplants (about 300 g each)
- Salt
- pepper (ground)
- Lemon zest (for garnish)
- 100 g Feta
- fresh chopped basil (to sprinkle)
Instructions
-
1.
Wash, dry, and tear the salad leaves into bite-sized pieces if desired. Wash the tomatoes, remove stems, and quarter them. Whisk vinegar with mustard, sugar, a pinch of salt, and pepper; then fold in 4-5 tbsp oil using a whisk.
-
2.
Slice eggplants lengthwise into thin rounds, brush each side lightly with olive oil, season with salt and pepper, and grill on a not-too-hot oiled grill for 2–3 minutes per side until charred.
-
3.
Arrange grilled eggplant slices with salad leaves, tomatoes, and lemon zest on plates or a large platter. Drizzle with the dressing, crumble feta over the eggplants, and sprinkle fresh basil on top.
