eggplant salad

It’s halfway through summer in the states… anyone tired of potato salad and coleslaw yet?

I’ve been on a personal mission to find my signature side dish. Something I can volunteer to bring to gatherings that will please the omnivore crowd while doubling as a guaranteed “can eat” food for this vegetarian.

My sister usually brings the awesome (and vegan) Asian salad. One of my aunts likes to bring potato salad.  Another, macaroni salad. I haven’t found my dish yet… though I’ve forgotten about this yummy eggplant salad, which just might do the job.

I originally spied this recipe in the New York Times food section back in 2007. The photo accompanying the article was gorgeous. I drooled. I knew I had to try it!

This recipe looks really elegant yet comes together in a snap, giving it the potential to be a quick, flavorful and colorful side dish to posh up a picnic, potluck or barbecue.

When buying eggplant, pick ones that are firm and heavy for their size with skin that is smooth, shiny and free of bruises or other damage. Store uncut and unwashed eggplant in a plastic bag in your fridge crisper bin, where it should keep for a few days.

Eggplant Salad With Peppers, Mint and Caper-Feta Vinaigrette

Time: 45 minutes

1/2 cup extra virgin olive oil

3 tablespoons freshly squeezed lemon juice

3/4 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

1 3/4 pounds eggplant (any kind, or a mixture), trimmed and cut into 1-inch chunks

3 ounces feta cheese, crumbled (about 2/3 cup)

1 clove garlic, minced

1 tablespoon capers, chopped

1 pound mixed bell peppers, seeded and cut into 1-inch pieces

1 cup cherry tomatoes, halved

1/4 cup fresh mint leaves.

1. Preheat oven to 425 degrees. Whisk together the oil, lemon juice, salt and pepper.

2. Toss eggplant with 1/3 cup vinaigrette, reserving the rest. Arrange on a baking sheet. Bake, tossing occasionally, until tender and golden around edges, about 30 minutes. Let eggplant cool somewhat. (It can be warm but not hot enough to melt feta or wilt mint.)

3. Whisk feta, garlic and capers into reserved vinaigrette. In a large bowl, combine eggplant, peppers, tomatoes and mint leaves. Toss with vinaigrette, and serve immediately or within several hours. (It holds up all day.)

Yield: 4 to 6 servings

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On a side note: I’m having some technical difficulties with my computer… so my posts will be lighter and less frequent this week while I work through it. Hope to be back in full swing by next week.