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.


3 comments:

Ben said...

I always have a hard time figuring out what to do with eggplant. This salad is perfect for spring. Thanks!

Dimah said...

That looks delicious! Thanks for sharing!

Chow and Chatter said...

tasty and simple thanks for posting