Big Fat Greek Eggplant (Aubergine) Salad |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 6 |
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This is Andrew Zimmer's recipe. He recommends roasting the eggplant on a gas grill-you can also do it on a gas stovetop or over charcoal that isn't too hot. This is enough for 4 to 6 generous salad servings or, as a topping for crostini, enough for a whole baguette, sliced relatively thin and lightly grilled. Ingredients:
2 eggplants |
1/3 cup scallion |
1/3 cup parsley |
1 tablespoon minced garlic |
1 tablespoon fresh oregano (or 2 tsp. dried oregano) |
1 tablespoon lemon juice |
2 tablespoons red wine vinegar |
1/4 cup capers |
1/2 cup diced tomato |
1/4 cup chopped parsley |
salt, pepper and lemon to taste |
Directions:
1. Roast the eggplant over a gas grill for 25 minutes at 450 degrees.
2. Place in a colander and allow it to cool. Puree the scallions, parsley, garlic and oregano in a food processor.
3. In a separate bowl, combine lemon juice, red wine vinegar, some capers, tomato, chopped parsley and the herb mixture.
4. Next peel away the skin of the eggplant revealing charred flesh on the inside; leave the seeds; in a lot of recipes they’re called “the poor man’s caviar.”.
5. Roughly cut up the eggplant, and combine it with the remaining ingredients.
6. Lastly, add salt, pepper, lemon to taste. Serve the eggplant salad (hot or cold) on grilled bread.
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