Ingredients
3 medium Japanese eggplants, halved lengthwise or 1 large Italian eggplant, sliced thick
1 large red bell pepper
1 large yellow pepper
1 pound large shrimp, peeled and deveined, tail left on and skewered
1/2 cup canola oil
Kosher salt and freshly ground black pepper
1 (15.5 ounce) can chickpeas, drained rinsed and drained again
1 small red onion, halved and thinly sliced
1/2 cup Kalamata olives, pitted and coarsely chopped
3 garlic cloves, minced
Juice of 1 lemon
1/4 cup extra-virgin olive oil
1/4 teaspoon red chile flakes
1 cup crumbled feta cheese
2 tablespoons finely chopped fresh mint leaves
2 tablespoons finely chopped fresh cilantro leaves
Instructions
1. Heat your grill to high.
2. Brush the eggplants, bell peppers and shrimp skewers with the canola oil on all sides and season with salt and pepper. Grill the eggplants for 3-4 minutes per side or until lightly golden brown and slightly charred. Grill the bell peppers until charred on all sides and soft, 8-10 minutes. Remove the eggplant from the grill and cut into bite sized cubes. Put the peppers into a zipper bag and let sit for at least 10 minutes. Peel, seed and thinly slice both peppers. Grill the shrimp for 1 1/2 – 2 minutes per side until opaque. Remove from the grill and let cool slightly. Remove from the skewers.
3. Combine the eggplant, red and yellow peppers, chickpeas, shrimp, garlic, onion, and olives in a large bowl. Add the lemon juice, olive oil, chile flakes, feta, mint and cilantro and stir to combine. Cover and let sit at room temperature for 30 minutes before serving or refrigerate for at least 8 hours and up to 2 days before serving.
Notes
Serve cold or at room temperature. This is a dish that actually gets better the longer it sits!
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Salads
- Method: Grilling
- Cuisine: Mediterranean
