Salad of eggplant with berries, pomegranate, aromatic herbs and Feta

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  • Aubergines medium or small: 3
  • Olive oil: 5 Tablespoons (and a little more for greasing)
  • Salt and pepper freshly grind: The taste
  • Pomegranate: 1
  • Lemon (juice): 2
  • Garlic: 1
  • Sprigs of fresh parsley: taste.
  • Sprigs of fresh mint: taste.
  • Feta cheese esfarelado: 175 g


Wash the eggplants and cut into slices about 1 cm thick. Sprinkle with salt and let stand for about 15 minutes. Then, pass by cold water and pat dry with kitchen paper.

Brush the slices on both sides with a little olive oil and season with salt and pepper. Grill both sides in a grill as hot as it until alourarem. However, open the pomegranate, and carefully remove the berries. Mix 5 tablespoons of olive oil with lemon juice. Crush the garlic in the sauce of olive oil and lemon juice and stir to combine.

Sprinkle the slices of eggplant hot with the sauce, stir and let stand for 2-3 minutes. Remove the leaves of the sprigs of parsley and mint and mix with the slices of eggplant.

Season to taste with salt and pepper. Place the eggplant salad on a plate, spread the berries, pomegranate and Feta cheese esfarelado and serve.

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