Eggplant Salad with Feta
1 hour Recipe Yield:
4 servings Difficulty:
Medium recipe
Eggplant Salad with Feta – Greek cuisine recipe, baked vegetables, herbs and garlic, excellent combination. The salad is complemented by Greek Feta cheese. The cheese is quite salty, so taste before adding salt. This salad can be served warm or cold. If you leave it in the refrigerator overnight it will taste even better.
Recipe Ingredients
Cooking Recipe
The recipe for eggplant salad with feta is very simple. Cut the eggplants in half lengthwise, making cross cuts. Heat olive oil in a frying pan, place eggplants skin side up and fry until golden brown. Then transfer to a baking sheet and bake in an oven preheated to 220°C (430°F) until done.
In the frying pan where the eggplants were fried, fry the onion cut into rings and the tomato cut in half until golden brown. Then remove the peel from the tomato.
Fry sweet peppers, preferably red, in a dry frying pan until almost charred. Place the fried peppers in a plastic bag; when cool, remove the skins and cut ¼ of the peppers into small cubes. This is for decoration.
Remove the baked eggplants from the oven, let cool slightly, and then separate the pulp from the peel. Peel the garlic, chop the greens coarsely.
Transfer all ingredients except Feta to a food processor and puree. Add salt and ground black pepper to taste. When serving, place chopped Feta and chopped sweet peppers on the surface of salad.