Eggplant Salad with Feta and Pomegranate
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Ingredients30 m servings 284
Original recipe yields 4 servings
- Preheat an outdoor grill for medium heat and lightly oil the grate. Season eggplant slices with 1/2 tablespoon salt.
- Cook eggplant on the preheated grill until tender, turning halfway through, 10 to 15 minutes. Transfer eggplant to a platter in a single layer.
- Whisk yogurt, lemon juice, olive oil, remaining 1/2 tablespoon salt, and black pepper together in a bowl.
- Spread yogurt dressing over the eggplants. Top with tomatoes and cucumber. Sprinkle pomegranate seeds and feta cheese on top.
Per Serving: 284 calories; 12.1 41.5 10.4 18 1977 Full nutrition