Monday, January 31, 2011

Grilled Pepper and Eggplant Salad with Feta Cheese

Recipe for 2

1 medium eggplant
1 large red bell pepper (or two small)
4 tablespoons olive oil, divided
1 tablespoon balsamic vinegar
1 tablespoon fresh basil leaves, finely chipped
1/2 cup feta cheese, crumbled
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper


Wash and slice the eggplant without peeling it. Arrange the slices on a cooking sheet and sprinkle with salt on both sides. Allow it to stand half an hour; this will remove the bitterness of the eggplant. Slice the bell pepper in to large bite size pieces.
In a small bowl place 2 tablespoons olive oil, 1/2 tablespoon chopped basil, salt and pepper. Stir the ingredients in the bowl to mix allow about ten minutes to marinade itself.
Place a grill pan on high heat and allow it to warm up. Using paper towels dry the eggplant slices. Brush the eggplant slices and bell pepper with the flavoured olive oil you prepared and arrange on the warm grill pan.
Grill both sides of the vegetables for 3-4 minutes each side, until to get a nice grilled colour. Try not to over cook them.
Arrange the grilled vegetables on a platter and allow 3-4 minutes to cool down. Sprinkle evenly over them the feta cheese, two tablespoons olive oil, 1/2 tablespoon chopped basil, and the balsamic vinegar.
Serve with some crusty bread. Enjoy!