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Mediterranean Eggplant Salad
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Ingredients:
2 Tomatoes, medium size
1/2 Green Pepper
1/4 Red Onion
1 Clove Garlic
3 Tbs. Lemon Juice
2 Tbs. Red Vinegar
2 Tbs. Olive Oil
1/8 tsp. Ground Black Pepper
1/4 tsp. Crushed Red Pepper
1/4 tsp. Salt
1/4 tsp. Oregano, dry
1 Tbs. Feta Cheese, optional
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1 Eggplant, medium size
1 Tbs. Olive Oil
1 Pinch: Salt, Pepper,
Oregano, Garlic Powder
Cut eggplant in half.
Brush 1/2 Tbs. olive oil over each half.
Sprinkle with salt, pepper, oregano and garlic powder.
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Eggplant can be cooked in the oven or on a bbq grill set at about 450°
For this recipe, eggplant was cooked out on the grill.
Eggplant was roasted on top of a cast iron griddle.
Hot griddle was then used to cook Cajun Catfish.
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Place eggplant into oven or grill.
Close the lid, if using grill, and roast for 30 minutes.
Remove eggplant and let cool.
Note:
Eggplant as seen in photo is ready to eat and works great as a side dish.
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Dice tomato and pepper.
Slice onion thin; mince garlic.
Juice the lemon.
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Place minced garlic, lemon juice, vinegar, salt, crushed pepper, black pepper and oregano into a small bowl.
Let ingredients steep in the bowl for a few minutes to release flavors.
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Add the cut vegetables to the bowl.
Add 2 tablespoons olive oil and mix everything together.
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Use your fingers to press down and slightly flatten out the eggplant.
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Cover eggplant with half the vegetable salad and plenty of the juice from the bowl.
Add feta cheese if you like and any fresh green herb such as parsley, oregano. cilantro or mint and serve.
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