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Ok, encouraged, I've got another I'd like to share. Unfortunately EP's are hard to find right now in many parts of the country. But when available, and affordable again, this one is another delicious and refreshing salad that just screams "move over winter, good weather is here to stay".
Eggplant Salad w/Peppers, Mint & Feta Vinaigrette
Recipe By: NYT August 15, 2007
Serving Size: 4
½ cup extra virgin olive oil
3 tablespoons freshly squeezed lemon juice
¾ teaspoon kosher salt
½ teaspoon freshly ground black pepper
1¾ pounds eggplant, 1 inch chunks
3 ounces feta cheese*, crumbled
1 clove garlic minced
1 pound mixed bell peppers** seeded and chopped to 1/2" slices
1 cup cherry tomatoes (about 12) -- halved
¼ cup fresh mint leaves
Kalamata olives***
Preheat oven to 425.
Whisk together oil, lemon, salt and pepper.
Toss eggplant with 1/3 cup vinaigrette, reserving the rest. Arrange on a baking sheet coated with cooking spray (aluminum foil). Bake, tossing occasionally, until tender and golden around the edges, about 30 minutes. Let eggplant cool somewhat (it can be warm but not hot enough to melt feta or wilt mint).
Whisk feta and garlic into reserved vinaigrette. In a large bowl combine eggplant, peppers, tomatoes and mint leaves. Toss with vinaigrette and serve immediately or within several hours.
2nd time:
*Added Feta directly to veggies. Was just as good.
**Used 2 red peppers. Perfect.
***My idea to add Kalamata olives - very good
3rd time:
*Used .33 lb feta and added directly to veggies as 2nd time. Perfect, don't change a thing.
***Added Kalamata olives again - this one is a keeper.
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