Big Fat Greek Eggplant (Aubergine) Salad
Big Fat Greek Eggplant (Aubergine) Salad
Time: 20 mins
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\u2019re called \u201cthe poor man\u2019s caviar.\u201d.
- 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.
