Description
A Mediterranean-inspired delight, this Low-Carb Grilled Eggplant and Feta Salad is a symphony of smoky grilled eggplant, sharp feta cheese, and fresh herbs drizzled with a zesty lemon vinaigrette. Perfect for a light lunch or a side dish.
Ingredients
Scale
- 1 large Eggplant
- 4 oz Feta cheese
- 1 cup Cherry tomatoes
- 1 medium Cucumber
- 1/4 cup Red onion
- 1/4 cup Fresh parsley
- 3 tablespoons Extra-virgin olive oil
- 2 tablespoons Lemon juice
- 1 clove Garlic
- 1 teaspoon Dried oregano
- Salt
- Black pepper
Instructions
- Preheat your grill or grill pan to medium-high heat.
- Brush both sides of the eggplant slices with olive oil and season with salt and pepper.
- Grill the eggplant for 4-5 minutes on each side or until tender and grill marks appear. Once done, remove from the grill and let them cool slightly before cutting into bite-sized pieces.
- In a small bowl, whisk together the remaining olive oil, lemon juice, minced garlic, dried oregano, salt, and pepper to create the dressing.
- In a large salad bowl, combine the grilled eggplant, cherry tomatoes, cucumber, red onion, and fresh parsley.
- Drizzle the dressing over the salad and toss gently to coat all the ingredients evenly.
- Sprinkle crumbled feta cheese over the top of the salad just before serving.
Notes
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Grilling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 220 kcal
- Sugar: 5 g
- Sodium: 300 mg
- Fat: 17 g
- Saturated Fat: 5 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 4 g
- Protein: 6 g
- Cholesterol: 15 mg
Keywords: Low Carb Grilled Eggplant