Small cubes of roasted eggplant, marinated with fresh vegetables in a lemony, herby vinaigrette
| Level: | Easy |
| Total: | 2 hr 55 min |
| Prep: | 2 hr 40 min |
| Cook: | 15 min |
| Yield: | 4 to 6 servings |
| Level: | Easy |
| Total: | 2 hr 55 min |
| Prep: | 2 hr 40 min |
| Cook: | 15 min |
| Yield: | 4 to 6 servings |
Ingredients
- 1 large eggplant (about 9 inches long)–or its approximate equivalent in medium or small eggplants–peeled or not, and cut into 1-inch cubes, or even smaller
- a little oil for the baking tray
- 4 tablespoons olive oil
- 2 tablespoons red wine vinegar
- 1 medium clove garlic, minced
- 1/2 teaspoon salt (more, to taste)
- Freshly ground black pepper
- 1/2 teaspoon basil
- 1/4 teaspoon thyme
- 1/4 teaspoon marjoram or oregno
- 1 tablespoon fresh lemon juice
- 1/4 cup (packed) finely minced parsley
- 2 small scallions, very finely minced
- 1/2 medium red bell pepper, minced
- 1/2 medium green bell pepper, minced
- 1 medium tomato, diced
- Olives (Greek, oil-cured, or Nicoise)
- Yogurt
- Crumbled Feta cheese
Instructions
- 1) Preheat oven to 375 degrees F. Spread the eggplant cubes onto a lightly oiled baking tray, and roast in the oven about 15 minutes, or until tender enough so a fork can slide in easily. Remove from oven.
- 2) Meanwhile, combine the olive oil, vinegar, garlic, salt, pepper, herbs, and lemon juice in a medium-sized bowl. Add the still-warm eggplant and stir. Cover, and let sit for at least 2 hours. (At this stage, it will keep in the refrigerator for several days.)
- 3) Add the remaining vegetables within an hour or two of serving. Serve garnished with olives and yogurt or crumbled feta cheese.
Reviews
This is a great salad, I love it with feta cheese in a pita pocket.
raw garlic = too spicy. I love garlic, don’t get me wrong, but the raw garlic completely overwhelmed this dish. I’d roast the garlic first. Also, the eggplant was mushy. Maybe I used a huge clove of garlic, but this was gross on a number of levels. Not a good dish for eggplant – might be better with a veggie that doesn’t turn to mush.
Delicious and a refreshing change from the traditional salad. Crowd Pleaser!