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Eggplant Salad Recipe

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This recipe for Eggplant Salad, by , is from Anita's Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Angie Garcia
Added: Sunday, October 5, 2008


1 large eggplant (or several small) cut into one in cubes or smaller
olive oil for baking tray.

salad dressing:
4 Tbsp olive oil
2 Tbsp red wine vinegar
1 medium clove garlic, minced
1/2 tsp salt
1/2 tsp basil
1/4 tsp thyme
1/4 tsp marjoram or oregano
1 Tbsp fresh lemon juice

rest of salad:
1/4 cup finely minced parsley
2 small scallions finely minced
1/2 red bell pepper, minced
1/2 green bell pepper minced
1 medium tomato diced
Greek or nicoise olives
crumbled feta cheese

Preheat oven to 375. Spread the eggplant cubes onto a lightly oiled baking tray and roast in the oven about 15 minutes or until tender. Remove from oven.

combine the olive oil, vinegar, garlic, salt, pepper, herbs and lemon juice in a medium bowl. Ad the still-warm eggplant and stir. Cover and let sit for at least 2 hours. (at this stage it will keep in the refrigerator for several days).

Add the remaining vegetables within an hour or two of serving. Serve garnished with olives and crumbled feta cheese.

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
45 minutes




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