Inspired by the feline philosophy of eating with intention, this Mediterranean Grilled Eggplant & Olive Salad is a celebration of bold, selective flavors—no fuss, no filler. Charred eggplant brings smoky depth, while briny olives, capers, and pine nuts offer salt, crunch, and a touch of decadence. A bright lemon finish keeps it light and intuitive, just like a cat’s approach to the table. Perfectly keto, pescatarian, vegan, and vegetarian, it's a dish created for those who know what serves them—and leave the rest behind.
Ingredients
Instructions
Preheat grill or grill pan over medium-high heat.
Toss cubed eggplant with 2 tbsp olive oil and 1/2 tsp sea salt. Let sit for 10 minutes to draw out moisture and flavor.
Grill eggplant cubes in a single layer for 3-4 minutes per side, until deeply charred and tender. Remove from grill and let cool slightly.
In a large mixing bowl, combine grilled eggplant, cherry tomatoes, olives, parsley, capers, and pine nuts.
Zest and juice the lemon over the salad. Add remaining 1 tbsp olive oil and toss everything gently to combine.
Taste and adjust with more salt, black pepper, or lemon juice as needed for balance. If desired, fold in vegan feta just before serving.
Serve warm or at room temperature, letting the flavors meld, and channel your inner cat: savor each bite, eat mindfully, and walk away when you’ve had enough.