Eggplant Salad With Tomatoes And Feta Cheese - cooking recipe

Ingredients

4 medium eggplant, halved lengthwise
3 Tbsp. olive oil
20 cherry tomatoes, halved
1/3 c. coarsely chopped fresh basil
1 Tbsp. fresh lemon juice
1 garlic clove, minced
4 oz. crumbled Feta cheese
12 whole brime-cured black olives (such as Kalamata)

Preparation

Preheat broiler.
Place eggplant cut side up on broiler pan. Brush with 1 1/2 tablespoons olive oil.
Season with salt and pepper.
Broil until golden, about 3 minutes.
Cool.
Cut into 1/2-inch thick slices.
Combine eggplant, tomatoes and basil in bowl.
Whisk 1 1/2 tablespoons oil, lemon juice and garlic in another bowl.
Add to eggplant.
Stir in Feta.
Season with salt and pepper.
Top with olives.