Grilled Eggplant Salad

Ingredients

• Dressing
• ½ cup Farm Boy™ Extra Virgin Olive Oil divided
• 3 Tbsp fresh lemon juice
• 1 tsp Farm Boy™ Garlic Flowers
• ½ tsp Farm Boy™ Za’atar Seasoning
• ½ tsp Farm Boy™ Fleur de Sel or more to taste
• freshly cracked Farm Boy™ Black Pepper to taste
• Salad
• ½ cup thinly sliced red onions
• 1 large eggplant cut into ½” rounds (500 g)
• 1 red bell pepper stemmed, seeded, and quartered lengthwise
• 1 orange bell pepper stemmed, seeded, and quartered lengthwise
• 1 cup cup grape or cherry tomatoes halved
• ½ cup crumbled Farm Boy™ Organic Sheep Milk Feta Cheese
• ⅓ cup basil leaves
• ⅓ cup mint leaves

Directions

1. For the Dressing: In a large salad bowl, whisk together 1/3 cup Farm Boy™ Extra Virgin Olive Oil, lemon juice, Farm Boy™ Garlic Flowers, Farm Boy™ Za’atar Seasoning, Farm Boy™ Fleur de Sel, and freshly cracked Farm Boy™ Black Pepper to taste.
2. Add red onions to dressing in bowl and toss to coat. Let the onions rest and pickle while you work on the salad ingredients.
3. Preheat grill to high heat (500°F).
4. Place the eggplant and pepper pieces on a sheet pan and drizzle with olive oil and sprinkle with salt and pepper. Toss to coat.
5. Once you open the grill, temperature will come down to around 400°F. Place the eggplant and pepper pieces on the hot grill and cook for 2 to 5 minutes per side, or until well charred and tender.
6. Remove vegetables from the grill and cut into 1” pieces.
7. Add the grilled veggies to the bowl with the dressing and stir to coat. Let sit for 5 minutes, then gently fold in the tomatoes, Farm Boy™ Organic Sheep Milk Feta Cheese, mint, and basil.
8. Serve with crusty bread and Farm Boy™ Authentic Labneh on the side.