"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Eggplant and feta salad Recipe

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This recipe for Eggplant and feta salad, by , is from Our Favorite Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Rebeca Ortiz
Added: Monday, October 22, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1/2 cup olive oil
1 tsp. ground cumin
1 tsp. ground coriander
3 medium eggplant, cut into 1 in. slices
8 oz. feta cheese, crumbled
1 cup pine nutes, toasted in a dry skillet
a bunch of mint, chopped
sea salt and freshly ground black pepper

Directions:
Directions:
Put the oil, cumin, and coriander into a bowl, then stir in salt and pepper to taste. Brush both sides of the eggplant slices with the spice doil and cook on a hot preheated grill for 3-4 minutes on each side. until soft and lightly charred.

Transfer to a large bowl, then stir in the feta, pine nuts, and mint. Serve warm, at room temperature, or cold.

Number Of Servings:
Number Of Servings:
8

 

 

 

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