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Eggplant Salad with Feta and Pomegranate

Rated as 5 out of 5 Stars

"Quick, easy, and fresh. Made with love!"
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30 m servings 284
Original recipe yields 4 servings


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  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.

Nutrition Facts

Per Serving: 284 calories; 12.1 41.5 10.4 18 1977 Full nutrition

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This dish is a great cool summer salad, even my 91 year old mother in law loved it.