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Grilled-Eggplant-and-Feta Salad
BOBBY FLAY
of
Boy Meets Grill (1999)
Serves eight.
1 eggplant (about 1 pound), cut into 1/2-inch-thick disks
1/4 cup olive oil, plus extra for brushing the eggplant
Kosher salt and freshly ground pepper
4 cloves garlic, minced
2 teaspoons ancho-chili powder (available at Kitchen Market, 218 Eighth Avenue, near 21st Street; 243-4433)
2 teaspoons finely chopped fresh oregano
3 tablespoons red-wine vinegar
1 red onion, sliced thin
8 ounces feta cheese, crumbled
Preheat a gas or charcoal grill to high. Brush the eggplant with olive oil, season with salt and pepper, and grill until soft with visible grill marks, about 4 minutes per side.
Whisk together the remaining oil, garlic, chili powder, oregano, and vinegar in a large bowl until combined. Add the eggplant and red onion, toss to coat with dressing, season with salt and pepper, and crumble the feta over the top.
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