Eggplant Salad with Feta and Pomegranate recipe

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Ingredients

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 calories
carbohydrate: 41.5 g
cholesterol: 17.7 mg
fat: 12.1 g
fiber: 12.4 g
protein: 10.4 g
saturatedFat: 4.1 g
servingSize: -
sodium: 1976.7 mg
sugar: 26.1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat an outdoor grill for medium heat and lightly oil the grate. Season eggplant slices with 1/2 tablespoon salt.

  2. Cook eggplant on the preheated grill until tender, turning halfway through, 10 to 15 minutes. Transfer eggplant to a platter in a single layer.

  3. Whisk yogurt, lemon juice, olive oil, remaining 1/2 tablespoon salt, and black pepper together in a bowl.

  4. Spread yogurt dressing over the eggplants. Top with tomatoes and cucumber. Sprinkle pomegranate seeds and feta cheese on top.

Recipe Yield

4 servings

Recipe Note

Quick, easy, and fresh. Made with love!

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