be the first to rate!

Roasted Eggplant Salad

Makes 6 to 8 servings
  • 3 large eggplants
  • 1/2 C extra-virgin olive oil
  • Salt to taste
  • 1 medium onion, finely chopped
  • 3 garlic cloves, pressed or minced
  • 1/4 C small, preferably Greek, capers, rinsed and drained
  • 1 large, firm, ripe tomato, peeled, seeded, and finely chopped
  • 1/4 C finely chopped fresh flat-leaf parsley
  • 2 T red wine vinegar, or more to taste
  • Freshly ground black pepper to taste

  1. Wash and pat dry the eggplants. Roast them whole over an open flame on top of the stove or under the broiler, turning, until the skins are charred on all sides. (This may also be done on a grill.) Remove and let cool slightly.
  2. Have a large bowl with the olive oil ready. Cut the eggplants open lengthwise and remove as many of the seeds as possible. Scoop out the roasted eggplant pulp and place it in a bowl with the olive oil. Salt lightly. With a fork and knife, cut the eggplant so that it is chunky.
  3. Add the onion, garlic, capers, tomato, and parsley and mix with a fork to combine well. Add the vinegar and adjust the seasoning with additional salt, pepper, and vinegar if desired.

 

In no event shall Radermacher's Fresh Market, its affiliates and its third party providers be liable to you or any third parties for any illness or damages of any kind, direct or indirect, arising out of, or in any way connected with, your use of the information or recipes provided on, or accessed through, this website. Service provider, its affiliates and its third party providers disclaim any liability, loss or obligation in connection with the content provided on this website. This website, and the recipes and information on this website, are provided strictly "as is" and without warranty of any kind, and should not be construed in any way as medical advice or instruction. Consult the appropriate health professionals before using any of the recipes or information on this website.