Big Fat Greek Eggplant (Aubergine) Salad

Recipe by Chef Kate
READY IN: 20mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Roast the eggplant over a gas grill for 25 minutes at 450 degrees.
  • Place in a colander and allow it to cool. Puree the scallions, parsley, garlic and oregano in a food processor.
  • In a separate bowl, combine lemon juice, red wine vinegar, some capers, tomato, chopped parsley and the herb mixture.
  • Next 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.”.
  • Roughly cut up the eggplant, and combine it with the remaining ingredients.
  • Lastly, add salt, pepper, lemon to taste. Serve the eggplant salad (hot or cold) on grilled bread.
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