Grilled Eggplant and Feta Salad
This salad looks as fantastic as it tastes; just looking at it, with the grilled veg, hummous, pine nuts, olive oil -- makes you think of the Eastern Mediterranean. Haters of half-cooked eggplant, take note: grilled eggplant is a different creature altogether, and tastes fantastic in this salad. Instead of the grilled eggplant, you can use another veg such as roasted red pepper, artichoke hearts, etc.
- Wash and drain the spinach leaves, arrange them on a large plate.
- If you are using store-bought grilled eggplant or red peppers (see tips), zap them in the microwave to warm them to room temperature, but don't make them hot.
- Arrange the eggplant slices on top the spinach. Crumble the feta cheese over them, then top with dollops of the hummos scattered around. Drizzle with olive oil, sprinkle some pine nuts over top, then send to the table with some heated flatbread such as pita and spoons or tongs for guests to use in serving themselves
For the grilled eggplant slices; you can either roast / grill them yourself, buy them ready-made at the store's deli counter, or swap in some other vegetable, such as artichoke hearts, roasted red pepper, etc. For the spinach, use young baby spinach leaves. Easily doubled and put out on a larger platter for a crowd.
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