Eggplant Feta Salad

Nechama Norman Recipe By Nechama Norman
  • Cook & Prep: 25 m
  • Serving: 6
  • Contains:

"Oven fry” the eggplant on Erev Yom Tov and reheat uncovered on top of the blech.

Ingredients (16)

Salad

Dressing

Start Cooking

Roast the Eggplant

  1. Preheat oven to 350°F. 

  2. Coat a baking pan with oil. Add eggplant and toss to coat. Bake (I call this “oven frying”) for 20 minutes, turning pieces halfway through to brown evenly.

Make the Salad

  1. In a large bowl, combine lettuce, tomatoes, red onion, cucumber, feta cheese, and hot eggplant.

  2. In a small bowl, whisk together dressing ingredients.  Toss with salad before serving.

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