Grilled Eggplant and Feta Cheese Salad

1 large eggplant, sliced inch thick
1/4 cup olive oil
4 garlic cloves, minced
2 teaspoon ancho powder
2 teaspoon mexican oregano, coarsely chopped
2 1/2 tablespoons red wine vinegar
1 red onion, thinly sliced
1/2 pound feta cheese, crumbled
salt and freshly ground pepper

1. Preheat grill. Brush eggplant with oil and grill about 4 minutes on each side, or until soft with visible marks. Meanwhile, in a bowl, whisk together the olive oil, garlic, chile powder, oregano and vinegar until emulsified.

2. Remove eggplant from grill and cut into 1/2 inch dice. In a bowl, combine eggplant with onion and toss with dressing. Crumble feta over salad.

Servings: 8

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