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Grilled Eggplant Salad with Fennel, Feta & Mint

This is a simple salad, but it makes me swoon. Grilled eggplant slices get topped with a zippy fennel salad, crumbled feta cheese and a smattering of fresh mint. It’s a welcome departure from the ordinary salads of the season. *A note on salting eggplant: if the eggplant is really fresh (it should feel firm and heavy), I don’t bother salting it. However, if it’s a little past its prime, I cut it into slices, lay them out on paper towels and sprinkle them on both sides with salt. Let the slices sit for 15 minutes, then blot off any liquid on top with a paper towel. There’s no need to re-salt them before they go on the grill.
Servings: 6
Author: Nicki Sizemore

Ingredients

  • 1 large Italian eggplant (about 2 pounds), cut crosswise into ¼-inch slices
  • ½ cup extra virgin olive oil , divided
  • Salt and freshly ground black pepper.
  • 1 tablespoon balsamic vinegar
  • 3 tablespoons fresh lemon juice
  • 1 small garlic clove , grated
  • 2 medium fennel bulbs , trimmed and halved
  • ½ cup crumbled feta cheese
  • ¼ cup coarsely chopped fresh mint

Instructions

  • Preheat a grill to medium.
  • Measure out ¼ cup of the olive oil. Brush the eggplant on both sides with the measured olive oil, and season with salt and pepper. Drizzle the balsamic vinegar over top and rub or brush to roughly coat (it doesn’t have to be perfect).
  • Clean and oil the grill grates. Grill the eggplant for 2-4 minutes, or until grill marks form on the bottom. Flip the slices; cook until grill marks form on the other side and the eggplant is mostly tender, about 2-3 minutes. Transfer to a baking sheet or dish, and cover lightly with foil to let steam. Do Ahead: The eggplant can be grilled up to 6 hours in advance. Leave at room temperature.
  • Place the lemon juice in a small bowl or jar and add the grated garlic. Season with salt and pepper. Pour in the remaining ¼ cup olive oil and whisk or shake to combine. Do Ahead: The dressing can be refrigerated for up to 5 days. Bring to room temperature before using.
  • Cut the fennel into paper-thin slices using a mandoline or a sharp knife. Place the fennel in a large bowl and season with salt and pepper. Add the dressing and toss to coat.
  • Arrange the eggplant slices on a platter. Top with the fennel salad, and garnish with the feta and mint. Serve!