Eggplant Salad

Name: Eggplant Salad
Ingredients: 1/2 cup olive oil; 3 tbsp. lemon juice; 3/4 tsp. kosher salt; 1/2 tsp. pepper; 1 3/4 lb. eggplant, cut into 1-inch chunks; 3 oz. feta; 1 clove garlic, minced; 1 tbsp. capers; 1 lb. mixed bell peppers, seeded and cut into 1-inch pieces; 1 cup cherry tomatoes, halved; 1/4 cup mint leaves

11 ingredients

8 steps

Ingredients

1/2 cup olive oil
3 tbsp. lemon juice
3/4 tsp. kosher salt
1/2 tsp. pepper
1 3/4 lb. eggplant, cut into 1-inch chunks
3 oz. feta
1 clove garlic, minced
1 tbsp. capers
1 lb. mixed bell peppers, seeded and cut into 1-inch pieces
1 cup cherry tomatoes, halved
1/4 cup mint leaves

Directions

1

Preheat oven to 425 degrees
2

Whisk together oil, lemon juice, salt and pepper
3

Toss eggplant with 1/3 of vinaigrette, reserve the rest
4

Arrange on baking sheet
5

Bake, tossing occasionally, until tender and golden around edges, about 30 minutes. Let eggplant cool a bit so won't melt feta
6

Whisk feta, garlic and capers in reserved vinaigrette
7

In large bowl, combine eggplant, peppers, tomatoes and mint
8

Toss with vinaigrette, and serve immediately or within a couple hours (holds up all day, not much longer)