Grilled Eggplant And Feta Cheese Salad (Bobby Flay) - cooking recipe

Ingredients

1 eggplant, cut into 1/2 inch slices (about 1 lb)
1/4 cup olive oil, plus extra for brushing the eggplant
kosher salt, to taste
fresh ground black pepper, to taste
4 garlic cloves, minced
2 teaspoons dried ancho chile powder
2 teaspoons finely chopped fresh oregano
3 tablespoons red wine vinegar
1 red onion, thinly sliced
8 ounces feta cheese, crumbled

Preparation

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.