WARM EGGPLANT SALAD
A warm eggplant salad glistening with olive oil gains color and flavor from red onions, oil-cured black olives, French feta cheese, oregano, and lemon juice.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 8
Steps:
- Sprinkle eggplant slices with salt on both sides. Place in a colander over a bowl, and let stand 1 hour to drain. Discard liquid, and rinse under cold running water. Place eggplant slices on several layers of paper towels; press out water.
- Transfer eggplant to a nonreactive surface. Generously brush both sides with oil; sprinkle with pepper. Heat 2 tablespoons oil in a large skillet over medium-high heat. Add slices of eggplant (without crowding); cook until golden brown on both sides, about 6 minutes. Drain on paper towels. Repeat process with remaining slices.
- Place the eggplant, onion, feta, olives, and oregano in a large bowl. Drizzle with the remaining olive oil, and season with salt and pepper, if necessary. Gently toss mixture to combine, and serve warm or at room temperature.
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Shoaib Hussain
[email protected]I would not recommend this recipe. It was a waste of time and ingredients.
Rifu
[email protected]This salad was a disappointment. The eggplant was tough and the dressing was too vinegary.
Mohammad Amranul islam
[email protected]I'm not sure what went wrong, but my salad turned out really watery. I think I might have used too much eggplant.
Anna Remoto
[email protected]The salad was good, but I found it to be a bit bland. I think I would add some more herbs and spices next time.
Saskai Hendricks
[email protected]This salad was a bit too oily for my taste. I think I would use less oil next time.
Om Parkash
[email protected]I made this salad for a potluck and it was a hit! Everyone loved the unique and flavorful combination of ingredients.
Charlie Blackburn
[email protected]I followed the recipe exactly and the salad turned out great! The eggplant was roasted perfectly and the dressing was delicious. I would definitely make this salad again.
Joshua Yeboah Junior
[email protected]This salad was easy to make and packed with flavor! I loved the combination of roasted eggplant, tomatoes, and herbs. The dressing was also very good.
Faruk Omor
[email protected]I'm not usually a fan of eggplant, but this salad changed my mind! The eggplant was roasted to perfection and had a lovely smoky flavor. The tomatoes and herbs added a nice freshness to the dish.
Wayne Diebel
[email protected]This warm eggplant salad was a delightful dish! The combination of roasted eggplant, tomatoes, and herbs created a flavorful and satisfying meal. I especially enjoyed the tangy dressing, which added a nice brightness to the salad.