Steps to Prepare Roasted Beetroot And Feta Salad

Eggplant Salad With Feta And Pomegranate

Simply roasted beetroots, and the best salad dressing ever tossed through salad leaves and topped with walnuts and danish feta.

Recipe Summary Eggplant Salad With Feta And Pomegranate

Quick, easy, and fresh. Made with love!

Ingredients | Roasted Beetroot And Feta Salad

2 eggplants, sliced

1 tablespoon salt, divided

1 cup yogurt

1 lemon, juiced

2 tablespoons olive oil

1 teaspoon ground black pepper

2 tomatoes, chopped

1 cucumber, chopped

1 pomegranate, seeds only

¼ cup feta cheese

Directions

Preheat an outdoor grill for medium heat and lightly oil the grate. Season eggplant slices with 1/2 tablespoon salt.

Cook eggplant on the preheated grill until tender, turning halfway through, 10 to 15 minutes. Transfer eggplant to a platter in a single layer.

Whisk yogurt, lemon juice, olive oil, remaining 1/2 tablespoon salt, and black pepper together in a bowl.

Spread yogurt dressing over the eggplants. Top with tomatoes and cucumber. Sprinkle pomegranate seeds and feta cheese on top.

Info | Roasted Beetroot And Feta Salad

prep: 20 mins cook: 10 mins total: 30 mins Servings: 4 Yield: 4 servings

TAG : Eggplant Salad With Feta And Pomegranate

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