Eggplant Salad with Feta and Pomegranate

Quick, easy, and fresh. Made with love!

Step: 1

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

Step: 2

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

Step: 3

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

Step: 4

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

Per Serving: 284 calories; protein 10.4g; carbohydrates 41.5g; fat 12.1g; cholesterol 17.7mg; sodium 1976.7mg.

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