I have often thought that food is just a delivery system to help get olive oil into my body.
And no veggie does the job better than eggplant. It just sops up the oil like a sponge and absorbs whatever flavors you add to it. And right now my garden is overflowing with these gorgeous purple beauties.
This delightful eggplant dish is perfect to serve as antipasto alongside some crusty toasted bread. It’s a great room-temperature summer salad or side. You can also toss it with some faro, pasta, or orzo.
But it’s delicious enough to stand on its own as a complete vegetarian meal.
Just add a green salad and some toasted pita bread and you are done.
Simple, easy, and oh so delicious. You are going to be obsessed
Eggplant + Feta Salad
FOR THE SALAD
- 3 to 4 Eggplants cut into ¾ inch circles
- Italian Olive oil
- 1 TBS Herbs De Provence
- Coarse Salt + Black Pepper
- ½ cup red pepper – diced
- ½ cup yellow pepper – diced
- 1 cup of feta cheese
- A handful of fresh basil and mint to garnish
FOR THE DRESSING
- 1 lemon- juice and zest
- ½ cup Italian olive oil
- 1 TBS honey or maple syrup
- ½ tsp chili flakes (optional)
- Coarse salt and black pepper to taste
Preheat the oven to 360 F/ 180 C
Cut the eggplant into disks and place them onto a baking sheet. Drizzle generously with lots of Italian olive oil. Season with coarse salt, black pepper, and Herbs De Provence. Massage the veggies to coat. Roast in the oven for 30 to 40 minutes till the eggplant is nicely charred.
Whisk together the ingredients for the dressing and set aside. To assemble, place the eggplant on a large flat platter. Scatter with the red and yellow peppers. Top with crumbled feta and garnish with fresh basil and mint. Dress the salad just before serving.