Grilled Eggplant and Feta Cheese Salad (Bobby Flay)

The scent of grilled eggplant always takes me back to my summers in Greece. My Yiayia (grandmother) would meticulously prepare the vegetables, brushing them with olive oil and scattering them with oregano before grilling them over an open flame. The smoky char, mingled with the salty tang of feta, created a symphony of flavors that I still crave. This salad, reminiscent of those sun-drenched days, brings a piece of the Mediterranean to my own table. Every time I make it, I can almost feel the warm breeze and hear the distant sounds of bouzouki music.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 8 minutes
• Total Time: 23 minutes
• Servings: 8
• Dietary Type: Vegetarian

Ingredients

• 1 eggplant, cut into 1/2 inch slices (about 1 lb)
• ¼ cup olive oil, plus extra for brushing the eggplant
• Kosher salt, to taste
• Fresh ground black pepper, to taste
• 4 garlic cloves, minced
• 2 teaspoons dried ancho chile powder
• 2 teaspoons finely chopped fresh oregano
• 3 tablespoons red wine vinegar
• 1 red onion, thinly sliced
• 8 ounces feta cheese, crumbled

Equipment Needed

• Gas or Charcoal Grill
• Large Bowl
• Whisk

Instructions

1. Preheat a gas or charcoal grill to high.
2. Brush the eggplant slices with olive oil, then season generously with kosher salt and fresh ground black pepper. This step is crucial for drawing out excess moisture from the eggplant and ensuring a flavorful result.
3. Place the seasoned eggplant slices on the preheated grill. Grill until they are soft and have visible grill marks, about 4 minutes on each side. You’re looking for a beautiful char and a tender interior. Don’t overcrowd the grill; work in batches if necessary.
4. Once the eggplant is grilled to perfection, remove it from the grill and let it cool slightly. Then, cut the grilled eggplant into approximately 4-inch cubes.
5. In a large bowl, prepare the dressing. Whisk together the remaining ¼ cup of olive oil, minced garlic, dried ancho chile powder, finely chopped fresh oregano, and red wine vinegar until thoroughly combined and emulsified. The ancho chile powder adds a subtle warmth and smokiness that complements the grilled eggplant beautifully.
6. Add the cubed eggplant and the thinly sliced red onion to the bowl with the dressing. Toss gently to ensure that the eggplant and onion are evenly coated with the dressing.
7. Season the salad with additional salt and pepper to taste. Remember that feta cheese is already quite salty, so taste before adding too much salt.
8. Finally, crumble the feta cheese over the top of the salad. Serve immediately or chill for later. The flavors meld together beautifully as the salad sits.

Expert Tips & Tricks

• Grill Marks Matter: Aim for dark, pronounced grill marks on the eggplant. This not only enhances the visual appeal but also adds a delightful smoky flavor.
• Don’t Skip the Salting Step: Salting the eggplant before grilling helps to draw out excess moisture, resulting in a less soggy texture. Let the salted eggplant sit for about 15-20 minutes before patting it dry and brushing it with oil.
• Spice It Up: For an extra kick, add a pinch of red pepper flakes to the dressing.
• Herb Freshness: While dried oregano works well, using fresh oregano will elevate the flavor profile of the salad. If using fresh oregano, use about 1 tablespoon of finely chopped fresh oregano instead of 2 teaspoons of dried.
• Feta Quality: Use a good quality feta cheese for the best flavor and texture. Look for feta that is packed in brine.
• Make-Ahead Magic: The eggplant can be grilled ahead of time and stored in the refrigerator. Just wait to add the dressing and feta until just before serving to prevent the salad from becoming soggy.

Serving & Storage Suggestions

This Grilled Eggplant and Feta Cheese Salad is delicious served warm or at room temperature. It makes a fantastic side dish for grilled meats, fish, or poultry. You can also serve it as a light lunch or appetizer with some crusty bread. For a more substantial meal, try adding grilled chicken or chickpeas to the salad.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. The eggplant may release some liquid as it sits, so you might want to drain off any excess moisture before serving.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	164.8 kcal	N/A
Calories from Fat	N/A	73%
Total Fat	13.4 g	20%
Saturated Fat	5.5 g	27%
Cholesterol	26.8 mg	8%
Sodium	349.7 mg	14%
Total Carbohydrate	6.9 g	2%
Dietary Fiber	2.6 g	10%
Sugars	3.2 g	N/A
Protein	5.2 g	10%

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

• Vegan Option: Substitute the feta cheese with a vegan feta alternative made from tofu or nuts.
• Different Herbs: Experiment with different herbs like mint, basil, or parsley in addition to or instead of oregano.
• Add Some Heat: Incorporate a finely chopped jalapeño or a dash of hot sauce into the dressing for an extra layer of heat.
• Grilled Vegetables: Add other grilled vegetables like zucchini, bell peppers, or tomatoes for a more colorful and substantial salad.
• Citrus Zing: Add a squeeze of fresh lemon juice or orange juice to the dressing for a bright, citrusy flavor.
• Different Vinegar: Try using balsamic vinegar instead of red wine vinegar for a slightly sweeter flavor.

FAQs (Frequently Asked Questions)

Q: Can I use a different type of eggplant?

A: Yes, you can use any type of eggplant for this recipe. Globe eggplant is the most common, but Italian eggplant or Japanese eggplant will also work well. Just adjust the grilling time as needed, as different varieties may have different textures.

Q: What if I don’t have a grill?

A: If you don’t have a grill, you can roast the eggplant in the oven. Preheat your oven to 400°F (200°C), toss the eggplant slices with olive oil, salt, and pepper, and roast for about 20-25 minutes, or until tender and slightly browned.

Q: Can I make this salad ahead of time?

A: Yes, you can grill the eggplant and slice the red onion ahead of time. Store them separately in the refrigerator. Prepare the dressing just before serving and toss everything together. It’s best to add the feta cheese right before serving to prevent it from becoming soggy.

Q: How do I prevent the eggplant from becoming bitter?

A: Salting the eggplant before grilling helps to draw out any bitterness. Sprinkle the sliced eggplant with salt and let it sit for about 15-20 minutes. Rinse the eggplant with water and pat it dry with paper towels before grilling.

Q: What can I serve this salad with?

A: This salad pairs well with grilled chicken, fish, or lamb. It’s also delicious served with crusty bread or pita bread. You can also add it to a grain bowl or serve it as part of a mezze platter.

Final Thoughts

I hope you enjoy this Grilled Eggplant and Feta Cheese Salad as much as I do. It’s a simple yet flavorful dish that’s perfect for summer barbecues or any time you’re craving a taste of the Mediterranean. Don’t be afraid to experiment with different herbs, spices, and vegetables to create your own unique version. And most importantly, have fun in the kitchen! Let me know in the comments how it turned out and what variations you tried. Bon appétit!