Quick, easy, and fresh. Made with love!
Provided by Bouthaina
Categories Salad Vegetable Salad Recipes
Time 30m
Yield 4
Number Of Ingredients 10
Steps:
- Preheat an outdoor grill for medium heat and lightly oil the grate. Season eggplant slices with 1/2 tablespoon salt.
- Cook eggplant on the preheated grill until tender, turning halfway through, 10 to 15 minutes. Transfer eggplant to a platter in a single layer.
- Whisk yogurt, lemon juice, olive oil, remaining 1/2 tablespoon salt, and black pepper together in a bowl.
- Spread yogurt dressing over the eggplants. Top with tomatoes and cucumber. Sprinkle pomegranate seeds and feta cheese on top.
Nutrition Facts : Calories 284.3 calories, Carbohydrate 41.5 g, Cholesterol 17.7 mg, Fat 12.1 g, Fiber 12.4 g, Protein 10.4 g, SaturatedFat 4.1 g, Sodium 1976.7 mg, Sugar 26.1 g
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