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Eggplant Salad Country-Style Recipe

Cookstr
Course: Antipasto/Mezze, Hors D'oeuvre, Tapas/Small Plates
Total Time: Under 2 Hours
Skill Level: Easy
Cost: Inexpensive
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Eggplant Salad Country-Style

Photo by: Joseph De Leo

Because this is a country-style salad, lively and unrefined, the ingredients should be chopped into small chunks and pieces, not minced.

Yield: Makes 2 cups

INGREDIENTS
  • 1 medium eggplant (about 1 pound)
  • ¼ medium onion
  • 2 to 3 cloves garlic
  • 1 small tomato (3 ounces)
  • 2 tablespoons chopped fresh flat-leaf parsley leaves
  • ½ teaspoon chopped fresh mint leaves
  • ½ teaspoon chopped fresh oregano leaves, or ¼ teaspoon dried
  • 1/8 teaspoon dry mustard, or ½ teaspoon prepared mustard
  • 1½ tablespoons red wine vinegar
  • 1½ teaspoons fresh lemon juice
  • ¼ cup olive oil
  • ½ teaspoon salt
  • Pinch of freshly ground black pepper
  • Bread, pita, or crackers, for serving

Directions

1. Preheat the oven to 450°F.

2. Prick the eggplant once with a knife. Place it on a baking sheet in the oven and roast until the skin is wrinkled and the eggplant has collapsed, about 50 minutes. Remove and set aside until cool enough to handle.

3. Slit the eggplant open lengthwise and scrape the pulp from the skin. Coarsely chop the pulp and transfer it to a large bowl.

4. Coarsely chop the onion, garlic, and tomato. Add to the bowl, along with the parsley, mint, oregano, mustard, vinegar, lemon juice, oil, salt, and pepper. Stir to blend. Serve right away, accompanied by the bread, or cover and refrigerate for up to 1 week.

Notes

Like so many Greek food mixtures, Eggplant Salad gains in flavor if the ingredients are allowed to sit together overnight.


© 2004 Susanna Hoffman

Editor's Note

Nutritional information is based on 8 servings and does not include; bread, pita, or crackers, for serving.

NUTRITIONAL INFORMATION

Nutrients per serving (% daily value)

83kcal (4%)
13mg (1%)
6mg (10%)
10mcg RAE (0%)
204mg
13mg
1g
2g
3g
5g
0mg (0%)
152mg (6%)
1g (5%)
7g (11%)
0mg (2%)

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