Very nice eggplant salad. I roasted my eggplant in the oven, and I compensated for the lack of smokey flavour by adding literally 2 drops of liquid smoke to the salad. I loved the addition of capers to this. They were little exclamation points of flavour that punctuated the salad.
I loved this--just great interesting flavors. This was my maiden effort at roasting eggplant in the oven--thanks to the BB for the advice. I can't wait to try roasting veggies on the grill. I served this with pita chips and will make it again.
Like katie, I didn’t bother peeling the eggplants as they were young and the skin was tender. I also followed katie’s suggestion of roasting some cloves of garlic while roasting the eggplant in the oven. We ate this at room temperature with crusty bread rolls, and as an added indulgence some kalamata olives, simply because we had some on hand. Not only shall I be making this often throughout the summer, but this is one recipe that will become a regular one for me: such a yummy blend of flavours and SO low in fat. Great for light lunches or as part of a mezze spread of dishes, for lunch or dinner, particularly when you know you may have been eating too much fat in other meals! Thanks Kate for sharing another fabulous recipe!
Not for wimpy palates!! As usual, 1 dd loved it & the other didn't. I liked it. I wish I had roasted the garlic. Tastes fresh & healthy. Thanks, Chef Kate!
We love eggplant and this recipe has fantastic flavors! I roasted several garlic cloves with eggplant (in the oven). The skin was quite tender, so I left it on. We ate it with toasted pita chips. Thank you!!
Well I love eggplant and this is a great healthy way to cook it (I am glad I didn't make the eggplant parma that I was considering using it for). I halved the recipe but doubled the garlic. The roasted flavor of the eggplant is just great in this.