Eggplant Feta Salad

 

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• Cooking and Prep: 25 m
• Serves: 6
• Contains:

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

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Ingredients (16)

Salad

• 3 to 4 tablespoons oil

• 1/2 eggplant, cubed

• 1 (8-oz.) bag or 1 head romaine lettuce

• 1 cup cherry tomatoes, halved

• 1/2 red onion, diced

• 1 cucumber, peeled and sliced

• 3 ounces cubed feta cheese

Dressing

• 3 tablespoons mayonnaise 

• 1/4 cup Bartenura Olive Oil

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  Bartenura Olive Oil

• 1 tablespoon parsley flakes or 6 cubes Dorot Gardens Frozen Parsley

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  Dorot Gardens Frozen Parsley

• 2 garlic cloves, crushed or 2 cubes Gefen Frozen Garlic

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  Gefen Frozen Crushed Garlic

• 1 tablespoon sugar

• 1/8 teaspoon salt

• 1/2 tablespoon mustard powder

• 1 tablespoon chopped scallions

• 1 tablespoon lemon juice

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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.