I grilled the eggplant on my cast iron grill on my cooktop and it worked wonderfully. Loved the Greek flavors, and it was so easy to put together that it can be an easy and tasty weeknight salad.
We really love eggplant and this dish delivers on flavor. I used Japanese eggplant and grilled them on my electric in-door grill. Took another reviewer's suggestion and let the dish sit awhile to allow the flavors to meld. Made for the Best of 2014 tag game.
I love this salad! The flavors meld wonderfully and it makes such a lovely presentation! DH suggested we grill up some chicken breast, sprinkled with Greek seasoning, and serve thinly sliced over the salad. Yum! I know this will be on our lunch and dinner table on a regular basis. Made for FF&F Best of 2014.
Super good! All the ingredients come together to give this a unique and special taste. I halved the ancho powder and doubled the fresh oregano and served this over arugula. It was so good!
Fabulous! I made this for a wonderful lunch, and the flavors just explode in your mouth. I tasted it immediately upon making it....and it was good. But I left it at room temp for 30 minutes and then served it.....the flavors really developed and the eggplant absorbed all the seasoning. I used less red onion, but my red onion was the size of a softball....lol! This is a keeper! Thanks for sharing! Made for Photo Tag game.