Discover the flavorful delight of our 4 ingredient eggplant and feta salad - a Mediterranean fusion of grilled eggplant, tangy feta, bell peppers, and basil pesto.
Slice the vegetables and arrange them on a baking tray. Season them and drizzle them with a bit of oil. Bake at 375°F (about 190°C) for about 35 minutes.
1 Eggplant, 1 Bell Pepper
While the vegetables are still hot, place them in a bowl and add the pesto. Mix well until every piece is coated.
1 tablespoon Basil Pesto
Transfer the vegetables to a plate and crumble feta cheese over the top.
2 oz Feta
Serve this dish either warm or cold.
Quick Note
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Notes
Customize Your Pesto: Experiment with different types of pesto, such as arugula or sun-dried tomato, to give the salad a unique flavor profile. Homemade pesto is always a great option for that extra touch of freshness.
Texture and Crunch: Enhance the salad's texture by adding toasted pine nuts, chopped walnuts, or sliced almonds for an extra crunch that complements the creaminess of the eggplant and feta.
Marinating Option: For a burst of flavor, consider marinating the grilled eggplant slices in a mixture of olive oil, minced garlic, and a squeeze of lemon juice before assembling the salad.
Fresh Herbs Garnish: Sprinkle some fresh chopped basil or mint over the salad just before serving to elevate the flavors and add a pop of color.