Eggplant Salad With Peppers, Mint and Caper-Feta Vinaigrette
Published August 14, 2007
Andrew Scrivani for The New York Times
- Total Time
- 45 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
½ cup extra virgin olive oil
3 tablespoons freshly squeezed lemon juice
¾ teaspoon kosher salt
½ teaspoon freshly ground black pepper
1 ¾ pounds eggplant (any kind, or a mixture), trimmed and cut into 1-inch chunks
3 ounces feta cheese, crumbled (about ⅔ cup)
1 clove garlic, minced
1 tablespoon capers, chopped
1 pound mixed bell peppers, seeded and cut into 1-inch pieces
1 cup cherry tomatoes, halved
¼ cup fresh mint leaves
Nutritional analysis per serving (4 to 6 servings)
15 grams carbs; 15 milligrams cholesterol; 266 calories; 14 grams monosaturated fat; 2 grams polyunsaturated fat; 5 grams saturated fat; 22 grams fat; 6 grams fiber; 468 milligrams sodium; 5 grams protein; 9 grams sugar
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.
Powered by
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.
I used less oil in the vinaigrette and would increase the lemon a little next time. Used roasted red peppers along with yellow and orange. Delicious. Kalamata olives would make a nice addition.
Gorgeous recipe, made exactly as described minus the capers. Delicious. Will definitely make again
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.