Ingredients
-
2
-
1/3
-
1/3
-
1
-
1
-
1
-
2
-
1/4
-
1/2
-
1/4
-
-
-
-
-
Directions
Big Fat Greek Eggplant (Aubergine) Salad, 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 , 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
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Steps
|
1
Done
|
Roast the Eggplant Over a Gas Grill For 25 Minutes at 450 Degrees. |
|
2
Done
|
Place in a Colander and Allow It to Cool. Puree the Scallions, Parsley, Garlic and Oregano in a Food Processor. |
|
3
Done
|
in a Separate Bowl, Combine Lemon Juice, Red Wine Vinegar, Some Capers, Tomato, Chopped Parsley and the Herb Mixture. |
|
4
Done
|
Next Peel Away the Skin of the Eggplant Revealing Charred Flesh on the Inside; Leave the Seeds; in a Lot of Recipes Theyre Called the Poor Mans Caviar.. |
|
5
Done
|
Roughly Cut Up the Eggplant, and Combine It With the Remaining Ingredients. |
|
6
Done
|
Lastly, Add Salt, Pepper, Lemon to Taste. Serve the Eggplant Salad (hot or Cold) on Grilled Bread. |
