Prep Time:
20 mins
Cook Time:
15 mins
Additional Time:
1 hr 15 mins
Total Time:
1 hr 50 mins
Servings:
8
Yield:
4 cups
Ingredients
Directions
Preheat an outdoor grill for medium-high heat and lightly oil the grate.
Pierce eggplant a few times with the tip of a paring knife or fork.
Cook on the preheated grill, turning often, until skin is charred and eggplant is tender, about 15 minutes. Set aside until cool enough to handle. Remove and discard skin from eggplant; dice pulp.
Combine eggplant pulp, onion, tomato, feta, parsley, olive oil, and vinegar in a bowl; mix well. Refrigerate for 1 hour. Season with salt before serving.
Nutrition Facts (per serving)
99
Calories
7g
Fat
7g
Carbs
3g
Protein
