Grilled Eggplant and Roasted Pepper Salad

1. Dust eggplant liberally with 2 tablespoons salt and place in a colander to sweat out bitter flavor, 30 to 60 minutes.

2. Preheat an outdoor grill for medium heat and lightly oil the grate.

3. Rinse eggplant slices to remove salt. Pat dry.

4. Combine olive oil, 1/2 teaspoon salt, and pepper in a small bowl. Brush mixture on both sides of every eggplant slice.

5. Cook the eggplant on the preheated grill until soft and moist, about 6 minutes per side. Remove eggplant from the heat and set aside until cool enough to handle, about 10 minutes. Chop into 1-inch cubes.

6. Combine eggplant, red peppers, feta cheese, olives, parsley, vinegar, and garlic. Season with salt and pepper to taste. Try not to overmix because this mashes up the eggplant. Serve as-is.

Cook's Note:

I typically make my own roasted red peppers and would use 2 medium-size peppers in this recipe instead of the 12-ounce jar.

Editor's Note:

Nutrition data for this recipe includes the full amount of salt. The actual amount of salt consumed will vary.