Grilled Eggplant And Caper Salad
A great addition is chopped cucumber, all amounts may be adjusted to taste, serve at room temperature
Servings 2-4
INGREDIENTS:
1 eggplant, cut crosswise into 1/2-inch-thick slices(about 1 pound)
3/4 cup cherry tomatoes, halved
1/3 cup crumbled feta cheese
2 teaspoons capers
2 tablespoons chopped fresh basil
2 tablespoons olive oil
1 tablespoon red wine vinegar
1 tablespoon balsamic vinegar
1/4 teaspoon dried oregano
1 garlic clove, minced
salt and fresh ground black pepper, to taste
Prepare grill.
Lightly coat both sides of eggplant slices with olive oil.
Place eggplant slices on grill rack coated with cooking spray; grill 5 minutes on each side or until tender then set aside to cool.
Cut each eggplant slice into quarters, then transfer to a bowl.
Mix in tomatoes, capers, feta cheese and fresh basil.
In a bowl whisk 2 tablespoons olive oil with next 4 ingredients; pour over the salad and toss gently.
Season with salt and pepper to taste.
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Kitten’s Cherry Tomato and Feta Salad
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