Rihan Recipe

Prepare and grill eggplant

Slice the eggplant lengthwise into 1/2-inch thick slices. Lightly brush both sides with 1 tablespoon of olive oil and season with 1/2 teaspoon of sea salt and 1/2 teaspoon of black pepper. Heat a grill pan or outdoor grill over medium-high heat. Grill the slices 3–4 minutes per side until nicely charred and tender. Transfer to a plate and let cool to room temperature (about 15 minutes). Once cool, chop grilled eggplant into 1-inch pieces.

Prepare tomatoes and basil

Core and coarsely chop the tomatoes into roughly 1/2–1-inch pieces (about 2 cups). Stack basil leaves, roll them tightly and chiffonade, then roughly tear the ribbons into smaller pieces if large. Combine chopped tomatoes, torn basil and the chopped grilled eggplant in a large bowl.

Add feta

Crumble the feta (about 3 oz) over the vegetable mixture and gently toss to combine, keeping some larger crumbles for garnish.

Toast and chop almonds

Heat a small dry skillet over medium heat. Add the whole almonds and toast, stirring frequently, until fragrant and slightly darker, about 3–4 minutes. Remove from heat, let cool, then roughly chop or crush into coarse pieces.

Make dressing

Mince the garlic clove finely or grate it. In a small bowl whisk together 1 tablespoon olive oil, lemon juice (1 tbs), minced garlic, sherry vinegar (1 tsp), remaining 1/2 teaspoon sea salt and remaining 1/2 teaspoon black pepper until emulsified.

Dress and assemble

Pour the dressing over the eggplant-tomato-feta mixture and gently toss to coat. Taste and adjust seasoning with a pinch more salt or lemon if needed. Transfer to a serving platter or bowl.

Finish with almonds and basil

Scatter the toasted chopped almonds over the salad and garnish with a few whole basil leaves or extra chiffonade. Drizzle any remaining olive oil (if desired) and serve cold or at room temperature.