Thursday, April 30, 2009

Mediterranean Eggplant Salad


OK! Now that we've got our batch of roasted eggplant, let's make a salad. I just love making this to bring to work for lunch. It's delicious a little bit warm, room temp, or cold so it's very versatile. It also holds up to the "dressing" so it's great to bring on picnics and such.

I don't have measurements here, but here's what goes in it. If you don't have something, you could leave it out of course.

  • Diced roasted eggplant
  • Diced ripe tomato
  • Kalamata olives cut in half
  • Chick peas/ Garbanzos
  • Crumbled feta cheese
  • Chopped herbs like parsley and basil
  • Lemon juice
  • Extra Virgin Olive oil
  • Little salt and pepper to taste if you like
That's it! You can toss it all together ahead of time and let the flavors mingle. I have photos here of the before and after toss.


2 comments:

Anonymous said...

That looks delicious! Thanks for sharing!

chow and chatter said...

tasty and simple thanks for posting