4 Salads of Grilled Eggplant, Olives, Chickpeas, Spinach & Feta
08-24-2015
Author: Blog Editor in Diet for a Tiny House
Main dish salads or an assortment of small vegetable dishes, served cold, are perfect for warm evenings. Usually little or no cooking is required, just assembly. If there is grilling, it can be done outside on the picnic table camp stove or your outdoor barbecue. These 4 salads, served together on your plate, are as beautiful as they are quick and easy, and their flavors harmonize. The vegetables are available all year in the supermarket so nothing here in the ingredients list is hard to find.
Seasoning is simply lemon juice, salt, pepper and olive oil, along with with fresh herbs and feta cheese. A fresh ciabatta bread loaf with an herb-infused dipping olive oil would be a wonderful addition. (That’s usually available in the aisle with olive oils in grocery stores.)
You need a grill top with ridges -- we use the Denmark Cast Aluminum Single Burner Reversible Grill and Griddle. Also a basting brush and a flipping utensil. Also a pot to boil water, a cutting board, knife, and various bowls.
[recipe]
Four Salads of Grilled Eggplant, Olives, Chickpeas, Spinach and Feta
Serves 2
There are four recipes here, each of them take just a few minutes to prep and assemble.
For the grilled eggplant:
One medium eggplant, peeled and sliced into half-inch rounds
A few tablespoons of olive oil
Juice from half of a fresh lemon
A tablespoon of freshly chopped thyme
Salt and freshly ground pepper to taste
To prepare: Combine oil, thyme, lemon juice, salt and pepper in a bowl. Heat the grill with medium flame on the propane stove. Brush each slice of eggplant with the lemon juice mixture and grill. Press as they cook so you can hear the sizzle of moisture being released. Turn 2-3 times over about 15 minutes, although you need to watch them. More powerful stoves are going to burn the eggplant and you don’t want to do that. When finished, set aside.
[/recipe]
[recipe]
For the Feta Cucumber Salad:
One half cucumber, chopped into cubes
One quarter onion, finely chopped
One small garlic clove, minced
A handful of black or green olives, sliced if they are large (I usually pick up an assortment of olives at the supermarket “olive bar” -- you can put out a bowl of olives to add to individuals’ plates)
1/2 cup crumbled feta
1/4 cup olive oil
Juice of 1/2 lemon
2-3 tablespoons minced parsley
To assemble: Put together all the above ingredients into a bowl and gently toss
[/recipe]
[recipe]
For the Chopped Wilted Spinach:
2 cups of fresh spinach leaves
Olive oil
To assemble: Heat a cup of water to boiling and pour over the spinach in a bowl. Once all the spinach are bright green and slightly wilted, drain. Squeeze out excess moisture once it’s cool and roll the spinach altogether in a clean kitchen towel. Slice vertically into rounds. Drizzle with a little olive oil and sprinkle with sea salt. Set aside.
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[recipe]
For the Chickpea Salad:
1/3 cup diced red or white onions
3 tablespoons lemon juice
1/4 cup olive oil
1/4 cup Italian parsley, finely chopped
1 can of chickpeas, drained and rinsed
Salt and pepper
To assemble: Combine the first 4 ingredients in a medium sized bowl. Add chick peas and toss.
[/recipe]
Serve all these salads together on a plate with extra salt, pepper and lemon slices available. Enjoy!
Seasoning is simply lemon juice, salt, pepper and olive oil, along with with fresh herbs and feta cheese. A fresh ciabatta bread loaf with an herb-infused dipping olive oil would be a wonderful addition. (That’s usually available in the aisle with olive oils in grocery stores.)
You need a grill top with ridges -- we use the Denmark Cast Aluminum Single Burner Reversible Grill and Griddle. Also a basting brush and a flipping utensil. Also a pot to boil water, a cutting board, knife, and various bowls.
[recipe]
Four Salads of Grilled Eggplant, Olives, Chickpeas, Spinach and Feta
Serves 2
There are four recipes here, each of them take just a few minutes to prep and assemble.
For the grilled eggplant:
One medium eggplant, peeled and sliced into half-inch rounds
A few tablespoons of olive oil
Juice from half of a fresh lemon
A tablespoon of freshly chopped thyme
Salt and freshly ground pepper to taste
To prepare: Combine oil, thyme, lemon juice, salt and pepper in a bowl. Heat the grill with medium flame on the propane stove. Brush each slice of eggplant with the lemon juice mixture and grill. Press as they cook so you can hear the sizzle of moisture being released. Turn 2-3 times over about 15 minutes, although you need to watch them. More powerful stoves are going to burn the eggplant and you don’t want to do that. When finished, set aside.
[/recipe]
[recipe]
For the Feta Cucumber Salad:
One half cucumber, chopped into cubes
One quarter onion, finely chopped
One small garlic clove, minced
A handful of black or green olives, sliced if they are large (I usually pick up an assortment of olives at the supermarket “olive bar” -- you can put out a bowl of olives to add to individuals’ plates)
1/2 cup crumbled feta
1/4 cup olive oil
Juice of 1/2 lemon
2-3 tablespoons minced parsley
To assemble: Put together all the above ingredients into a bowl and gently toss
[/recipe]
[recipe]
For the Chopped Wilted Spinach:
2 cups of fresh spinach leaves
Olive oil
To assemble: Heat a cup of water to boiling and pour over the spinach in a bowl. Once all the spinach are bright green and slightly wilted, drain. Squeeze out excess moisture once it’s cool and roll the spinach altogether in a clean kitchen towel. Slice vertically into rounds. Drizzle with a little olive oil and sprinkle with sea salt. Set aside.
[/recipe]
[recipe]
For the Chickpea Salad:
1/3 cup diced red or white onions
3 tablespoons lemon juice
1/4 cup olive oil
1/4 cup Italian parsley, finely chopped
1 can of chickpeas, drained and rinsed
Salt and pepper
To assemble: Combine the first 4 ingredients in a medium sized bowl. Add chick peas and toss.
[/recipe]
Serve all these salads together on a plate with extra salt, pepper and lemon slices available. Enjoy!
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