Eggplant Salad With Feta And Pomegranate - cooking recipe

Ingredients

2 eggplants, sliced
1 tablespoon salt, divided
1 cup yogurt
1 lemon, juiced
2 tablespoons olive oil
1 teaspoon ground black pepper
2 tomatoes, chopped
1 cucumber, chopped
1 pomegranate, seeds only
1/4 cup feta cheese

Preparation

Preheat an outdoor grill for medium heat and lightly oil the grate. Season eggplant slices with 1/2 tablespoon salt.
Cook eggplant on the preheated grill until tender, turning halfway through, 10 to 15 minutes. Transfer eggplant to a platter in a single layer.
Whisk yogurt, lemon juice, olive oil, remaining 1/2 tablespoon salt, and black pepper together in a bowl.
Spread yogurt dressing over the eggplants. Top with tomatoes and cucumber. Sprinkle pomegranate seeds and feta cheese on top.