Indulge in the flavors of the Mediterranean with our 4 Ingredient Eggplant and Feta Salad. A vibrant fusion of grilled eggplant, tangy feta, and aromatic basil pesto.
Cut the bell pepper and eggplant into smaller cubes and arrange them on a baking tray.
Bake them at 375°F (about 190°C) for around 30-40 minutes.
While they are still hot, transfer them into a deep bowl and mix with the basil pesto.
Transfer the vegetables on a serving plate and crumble a few feta cheese pieces over.
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