Eggplant Salad With Peppers, Mint and Caper-Feta Vinaigrette
- Total Time
- 45 minutes
- Rating
- Comments
- Read comments
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Ingredients
- ½cup extra virgin olive oil
- 3tablespoons freshly squeezed lemon juice
- ¾teaspoon kosher salt
- ½teaspoon freshly ground black pepper
- 1¾pounds eggplant (any kind, or a mixture), trimmed and cut into 1-inch chunks
- 3ounces feta cheese, crumbled (about ⅔ cup)
- 1clove garlic, minced
- 1tablespoon capers, chopped
- 1pound mixed bell peppers, seeded and cut into 1-inch pieces
- 1cup cherry tomatoes, halved
- ¼cup fresh mint leaves
Nutritional analysis per serving (6 servings)
266 calories; 22 grams fat; 5 grams saturated fat; 0 grams trans fat; 14 grams monounsaturated fat; 2 grams polyunsaturated fat; 15 grams carbohydrates; 6 grams dietary fiber; 9 grams sugars; 5 grams protein; 468 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat oven to 425 degrees. Whisk together the oil, lemon juice, salt and pepper.
- Step 2
Toss eggplant with ⅓ cup vinaigrette, reserving the rest. Arrange on a baking sheet. Bake, tossing occasionally, until tender and golden around edges, about 30 minutes. Let eggplant cool somewhat. (It can be warm but not hot enough to melt feta or wilt mint.)
- Step 3
Whisk feta, garlic and capers into reserved vinaigrette. In a large bowl, combine eggplant, peppers, tomatoes and mint leaves. Toss with vinaigrette, and serve immediately or within several hours. (It holds up all day.)
Private Notes
Comments
A keeper. As others have mentioned the recipe does not require the amount of dressing called for. I would reduce by at least half.
I would roast eggplant on parchment paper so it doesn't stick .
I made this as specified and it was perfect. The lemon vinaigrette, the feta, the crunchy peppers, the fresh mint -- everything made its own distinct contribution. I'm serving it in an hour or so with swordfish kebabs. I think it would be perfect with any mediterranean-style grilled meat or fish.
I'd roast the peppers along with the eggplant, just use about 1/2 cup of the vinaigrette. It makes for a mellower salad, albeit with a bit less crunch.
Feel free to improvise. Next time will use more eggplant, mint, feta. Will cook eggplant less, maybe 20 minutes. Served tossed with baby spinach and topped with micro greens; recommend adding greens or sprouts. Absolutely more mint and feta. Olives or extra capers recommended. I topped with pine nuts; nearly any seed or nut topping would improve the salad. An extra squeeze of lemon, mint, etc. to top. Serve over a bed of baby greens.
I used half mint and half basil and think this is delicious! sorry summer is over!
Well, I made it exactly as written except that I didn't have feta so used Pecorino Romano cheese and had add cucumbers because I didn't have enough peppers but this is really good. Using up all the vegetables before the next produce pick up! Good job.
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