Refreshing Summertime Eggplant Salad

Recipe from Raleigh City Farm board member Miranda Miller

This is a refreshing summertime salad. Serve with a thick crusty bread or pita bread to soak up the delicious dressing.

 

Ingredients:

  • 2 or 3 long eggplants (Japanese or any variety of slender eggplants—try to avoid older eggplants as their seeds can be unpleasant) peeled and sliced into ¾ inch segments.

  • 1 large tomato diced in ½ inch squares

  • 1 large sweet pepper (red, yellow or green are fine), diced in ½ inch squares

  • 2 or 3 scallions, thinly sliced

  • Handful of parsley, chopped (1/3 cup or so)

  • 4 or 5 basil leaves, chopped

  • ¼ cup chopped chives (if available)

  • 1 tsp fresh thyme (or ½ tsp dried)

  • 1 tsp fresh marjoram (or ½ tsp dried)

  • 1 large clove crushed garlic

  • Juice of 1/2 lemon

  • 2 tbsp. red wine vinegar

  • 5 tbsp. olive oil plus additional olive oil for roasting eggplant

  • Salt and pepper

  • 3 to 4 oz. of feta cheese

 

Directions:

  • Heat oven to 375 degrees

  • Spread sliced eggplant onto sheet pan, sprinkle with olive oil and roast until eggplant is soft and fork easily pierces the eggplant segments about 10-15 minutes (making sure to turn eggplant once or twice while roasting so eggplant is evenly browned).

  • While eggplant is roasting, combine lemon, vinegar, olive oil, garlic, basil, chives, thyme, marjoram, ½ tsp salt and pepper for dressing.

  • Remove eggplant from over and while it is still hot toss in bowl with dressing. 

  • Add remaining vegetables and parsley and gently toss.  Taste and adjust seasonings as necessary.

  • When ready to serve, crumble feta cheese on salad and toss.

 

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