Grilled Eggplant Salad with Roasted Red Peppers and Feta Makes 6-8 servings.
1 medium eggplant (about 1 pound) 1 red bell pepper 3 Tbsp. olive oil Kosher or sea salt to taste Fresh ground black pepper to taste 1 cup Feta cheese, cut into cubes or crumbled 1/4 cup fresh basil leaves Preheat grill to medium-high. Cut the top off the eggplant and cut it into 1/4-inch-thick circles. Cut the bell pepper in half vertically and remove the stems and seeds. Cut the pepper into 4 pieces. Brush the eggplant slices and pepper pieces with a very small amount of olive oil. Grill the eggplant and pepper until lightly charred and cooked through about 10 minutes. Remove from grill and allow to cool until just warm. Arrange the eggplant circles on a serving plate. Chop the roasted pepper and sprinkle it over the eggplant. Sprinkle to taste with salt and pepper. Drizzle the vinegar over all and sprinkle the Feta over all. Arrange the basil leaves around the plate. Serve at room temperature. 112 | MY Magazine