Big Fat Greek Eggplant (Aubergine) Salad

Big Fat Greek Eggplant (Aubergine) Salad

Time: 20 mins


  • 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


  • 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.
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