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Grilled potato & eggplant salad

Salad - but different! This salad is served lukewarm and is delicious as a light meal on a summer's day or to accompany a barbecue.

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  • 4-6 persons
  • 45 min.
  • Side dish
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Recipes from Oil & Vinegar

Nice to know  

If you fancy serving a different type of salad, then this potato-aubergine salad is a good choice. This salad works well as a side dish or as a complete meal.

Enjoying the experience? Then why not vary it with vegetables such as courgette, peppers, mushrooms or sweet potato!

Delicious and healthy!

  • Groceries

    • 1 LB potatoes (with red skin) • 1 tbsp Sea Salt Mix Grigliata grinder • 1 garlic clove, crushed • 12 tbsp Hazelnut Oil • 4 tbsp White Wine Vinegar Muscat • 1 eggplant• 2 red onions • 250 g cherry tomatoes • 150 g feta • juice of ¼ lemon • parsley

  • Getting started

    Scrub the potatoes and cut them into slices along the length of 1/3 inch thick. Cook the potato slices until al dente and rinse under cold water. Cut the red onion into slices of 1/3 inch and the eggplant into 2/3 inch thick slices.

    Step 2

    Make a marinade in a large bowl of White Wine Vinegar Muscat, Hazelnut Oil, garlic and the Sea Salt Mix.
    Mix the vegetables slices through the marinade and leave for 10 minutes. Distribute the disks on the grill and grill until tender and grill marks are visible.

    Step 3

    Crumble the feta in a bowl, squeeze the lemon juice over and let marinate for about 5 min. Arrange the vegetables on a platter. Cut the cherry tomatoes in half and spread with feta and parsley over the salad.

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