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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. 


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