Hello there! Did someone miss me? We had a short break but now we're back on track and today I have a great Summer salad for you. I f you're having a barbecue please throw one big eggplant in the grill and make this delicious smoky salad. It will disappear the moment it hits the table.. Actually I think you may need to make at least two of them..
Ingredients (for one salad)
1 tomato, chopped into small pieces
120 g crumbled feta cheese
1-2 cloves garlic, minced
1/2 bunch parsley, finely chopped
3 tablespoons extra virgin olive oil
1 tablespoon red wine vinegar
1 tbsp capers chopped (optional)
Salt - Pepper
How to make
If you're using an oven preheat to 420 degrees. Using a fork, dock throughout the eggplant and bake for 45 minutes until soft enough.
If you're using a grill, grill the eggplant until the flesh is blackened and the eggplant become tender.
Set the eggplant on a cutting board to drop the temperature so you can handle it.
Do not cut the stem, the stem will help you peel the eggplant.
Peel the eggplant, season with salt and pepper and place it in a serving plate.
Add the the tomatoes, garlic, capers, feta cheese and parsley. Drizzle the salad with olive oil, vinegar and serve.