This is a great summer salad
to serve for lunch on a hot day.
Ingredients:
1 eggplant, cut into 1/4-inch thick slices
1/2 cup feta cheese
1 cup olive oil, divided
1 tablespoon balsamic vinegar
Salt and pepper
Directions:
Brush eggplant with oil and grill over
medium direct heat for 5 minutes per side,
or until nicely browned. Let cool and reserve.
Cut eggplant into 1-inch pieces,
add feta and toss with 3 tablespoons olive oil
and 1 tablespoon balsamic. Season with salt and pepper.
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