Eggplant Salad
From eclaires 16 years ago
- 30 minutes to make
- Serves 6
Excellent dish my dad made, from the newspaper - can be a side or main dish, however you want
Ingredients
- 1/2 cup olive oil shopping list
- 3 tbsp. lemon juice shopping list
- 3/4 tsp. kosher salt shopping list
- 1/2 tsp. pepper shopping list
- 1 3/4 lb. eggplant, cut into 1-inch chunks shopping list
- 3 oz. feta shopping list
- 1 clove garlic, minced shopping list
- 1 tbsp. capers shopping list
- 1 lb. mixed bell peppers, seeded and cut into 1-inch pieces shopping list
- 1 cup cherry tomatoes, halved shopping list
- 1/4 cup mint leaves shopping list
How to make it
- Preheat oven to 425 degrees
- Whisk together oil, lemon juice, salt and pepper
- Toss eggplant with 1/3 of vinaigrette, reserve the rest
- Arrange on baking sheet
- Bake, tossing occasionally, until tender and golden around edges, about 30 minutes. Let eggplant cool a bit so won't melt feta
- Whisk feta, garlic and capers in reserved vinaigrette
- In large bowl, combine eggplant, peppers, tomatoes and mint
- Toss with vinaigrette, and serve immediately or within a couple hours (holds up all day, not much longer)
People Who Like This Dish 5
- anitagae KS
- mystic_river1 Bradenton, Florida
- unicorn4 Melbourne, AU
- lasaf St. Paul, MN
- dancegypsy67 Nipomo, CA
- marriage Apalachin
- eclaires Chicago, IL
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The Rating
Reviewed by 4 people-
Super recipe thanks!
mystic_river1
in Bradenton loved it
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" It was excellent "