Ingredients
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1 eggplant, cut into 1/2 inch slices (about 1 lb)
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1/4 cup olive oil, plus extra for brushing the eggplant
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kosher salt, to taste
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fresh ground black pepper, to taste
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4 garlic cloves, minced
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2 teaspoons dried ancho chile powder
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2 teaspoons finely chopped fresh oregano
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3 tablespoons red wine vinegar
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1 red onion, thinly sliced
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8 ounces feta cheese, crumbled
Instructions
- 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 on each side. Cut into 4 inch cubes.
- Whisk together the remaining 1/4 cup of olive oil, garlic, chile 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 feta cheese over the top.