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Gallery Warm Eggplant Salad Credit: Anna Williams Recipe Summary Servings: 4
Ingredients Ingredient Checklist 12 ounces small round white eggplants, sliced 1/4 inch thick Salt 1/2 cup extra-virgin olive oil Freshly ground pepper 1 small red onion, peeled, thinly sliced 2 ounces French feta cheese, crumbled 1/3 cup oil-cured black olives, pitted, quartered lengthwise 2 teaspoons fresh oregano, leaves
Gallery Warm Eggplant Salad Credit: Anna Williams
Recipe Summary Servings: 4
Gallery
Warm Eggplant Salad Credit: Anna Williams
Warm Eggplant Salad
Credit: Anna Williams
Warm Eggplant Salad
Recipe Summary Servings: 4
Recipe Summary
Servings: 4
Servings: 4
4
Ingredients
Ingredients
- 12 ounces small round white eggplants, sliced 1/4 inch thick Salt 1/2 cup extra-virgin olive oil Freshly ground pepper 1 small red onion, peeled, thinly sliced 2 ounces French feta cheese, crumbled 1/3 cup oil-cured black olives, pitted, quartered lengthwise 2 teaspoons fresh oregano, leaves
Directions
Sprinkle eggplant slices with salt on both sides. Place in a colander over a bowl, and let stand 1 hour to drain. Discard liquid, and rinse under cold running water. Place eggplant slices on several layers of paper towels; press out water.
Transfer eggplant to a nonreactive surface. Generously brush both sides with oil; sprinkle with pepper. Heat 2 tablespoons oil in a large skillet over medium-high heat. Add slices of eggplant (without crowding); cook until golden brown on both sides, about 6 minutes. Drain on paper towels. Repeat process with remaining slices.
Place the eggplant, onion, feta, olives, and oregano in a large bowl. Drizzle with the remaining olive oil, and season with salt and pepper, if necessary. Gently toss mixture to combine, and serve warm or at room temperature.
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All Reviews for Warm Eggplant Salad
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All Reviews for Warm Eggplant Salad
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest