Mixed Vegetable Salad of Tomatoes, Cucumbers, and Eggplants
Recipe Refresh:
Brace yourself for a mouthwatering Roasted Eggplant Salad, a medley of flavors showcasing eggplant, tomatoes, cucumbers, onions, and a tangy feta dressing that'll leave you craving more.
Servings: 4 to 6Difficulty: SimplePrep Time: 1 Hour
Ingredients (9):
- 2-3 medium Italian Eggplants
- Olive Oil
- 1 large Heirloom Tomato
- 1 medium Cucumber (Curby)
- 1-2 tbsp. Red Wine Vinegar
- 3 sprigs of Green Onions or Thinly sliced 1/2 of Small Red Onion
- Sea Salt and Freshly Ground Black Pepper
- 4 oz Fresh Feta
- Pinch of Oregano (optional)
Instructions
- Cube the eggplant (1/3 to 1/4 inch size) and toss into a colander with a couple of teaspoons of salt. Leave to drain for approximately an hour.
- Preheat the oven to 425°F (218°C) and drain the eggplant well. Rinse it and drain once more. Squeeze out the liquid, generously oil a baking tray with olive oil, and add the eggplant cubes, mixing well. Season with pepper and roast until creamy and tender.
- While the eggplant cools, chop the cucumber and tomato into approximately 1/4 inch pieces. Thinly slice the onions and combine with a small pinch of salt. Add vinegar and leave to marinate in the fridge.
- Once the eggplant has cooled and the veggies have had time to marinate, combine the eggplant, its roasting oil, and the feta with the salad. Stir well and enjoy with crusty bread.
Insights: Seasonal ingredients star in this Mediterranean-inspired salad with a fresh, tangy flavor profile. For an added twist, consider using cherry tomatoes instead of a single large tomato and switching out the Italian eggplants for Japanese varieties. Be creative with spices and herbs, experimenting with alternative seasonings like basil or thyme for unique flavor combinations.
This Roasted Eggplant Salad recipe yields 4 to 6 servings and is quite simple. The instruction to roast the eggplant adds a creamy texture to the salad, while the tangy feta dressing adds a delightful contrast. To elevate the dish, consider using cherry tomatoes instead of a large heirloom tomato or experimenting with basil or thyme as alternative seasonings for unique flavor combinations.
