EGGPLANT SALAD WITH FETA AND POMEGRANATE

Eggplant Salad with Feta and Pomegranate image

Quick, easy, and fresh. Made with love!

Provided by Bouthaina

Categories Salad Vegetable Salad Recipes

Time 30m

Yield 4

Number Of Ingredients 10

Ingredients

2 eggplants, sliced
1 tablespoon salt, divided
1 cup yogurt
1 lemon, juiced
2 tablespoons olive oil
1 teaspoon ground black pepper
2 tomatoes, chopped
1 cucumber, chopped
1 pomegranate, seeds only
¼ cup feta cheese

Steps:

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.

Nutrition Facts : Calories 284.3 calories, Carbohydrate 41.5 g, Cholesterol 17.7 mg, Fat 12.1 g, Fiber 12.4 g, Protein 10.4 g, SaturatedFat 4.1 g, Sodium 1976.7 mg, Sugar 26.1 g