Tipi Creek Farm
Roasted Eggplant Salad
I had never gotten too excited about eggplant until Janet Johnstone brought this salad to the Harvest Day Potluck. I enjoyed the recipe so much that we grew or tried to grow eggplant. They weren't successful but I wanted you to have this recipe anyway.
1 medium eggplant, peeled and cubed
1/4 cup minced parsley 4 tbsp. olive oil
1 tomato, cubed 2 tbsp. balsamic vinegar
1/2 green pepper, cubed Salt and pepper to taste
1/2 red pepper, cubed 2 tbsp. lemon juice
2 shallots, finely chopped 1/2 tsp. each, thyme, oregano, basil
1/2 cup olives 1 clove garlic, finely chopped
3/4 cup crumbled feta
Roast cubed eggplant in about 2 tbsp. oil at 375 deg F. for 15 minutes. Cool completely and place in marinade for 2 hours or overnight.
1 hour or more before serving, add parsley, tomato, green and red pepper, shallots, olives and feta.