1/1 Photo of Big Fat Greek Eggplant (Aubergine) Salad
Chef Kate's Note:
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.
My Private Note
Units: US | Metric
- 1Roast the eggplant over a gas grill for 25 minutes at 450 degrees.
- 2Place in a colander and allow it to cool. Puree the scallions, parsley, garlic and oregano in a food processor.
- 3In a separate bowl, combine lemon juice, red wine vinegar, some capers, tomato, chopped parsley and the herb mixture.
- 4Next 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.”.
- 5Roughly cut up the eggplant, and combine it with the remaining ingredients.
- 6Lastly, add salt, pepper, lemon to taste. Serve the eggplant salad (hot or cold) on grilled bread.
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Nutritional Facts for Big Fat Greek Eggplant (Aubergine) Salad
Serving Size: 1 (193 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 76.0
- Calories from Fat 6
- Total Fat 0.6 g
- Saturated Fat 0.1 g
- Cholesterol 0.0 mg
- Sodium 336.9 mg
- Total Carbohydrate 17.8 g
- Dietary Fiber 9.1 g
- Sugars 7.0 g
- Protein 3.3 g