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Eggplant And Feta Cheese Salad

New.Wife's picture
Ingredients
  Italian eggplants 4
  Olive oil 13 1⁄3 Tablespoon (1/3 Plus 1/2 Cup)
  Freshly ground pepper To Taste
  Salt To Taste
  Oregano leaves 1 1⁄4 Teaspoon, crumbled
  Ripe plum tomatoes 4
  Feta cheese 1⁄4 Pound, crumbled (Mild One)
  Dijon style mustard 2 Teaspoon
  Balsamic vinegar 3 Tablespoon
  Red onion 1⁄4 Cup (4 tbs), chopped
Directions

GETTING READY
1) Slice eggplants lengthwise and score flesh diagonally, creating a diamond pattern.
2) Brush all over with 1/3 cup oil. Sprinkle pepper, salt and 1 teaspoon oregano.

MAKING
3) Broil or grill eggplants 4-inches away from heat, keeping the cut side down, for 4-5 minutes or until golden brown in color. Remove and keep aside.
4) Slice tomatoes crosswise and nicely arrange around the edges of a serving dish.
5) Fill the center of tomatoes with eggplant and sprinkle feta cheese all over.
6) Take a small bowl and blend together vinegar, mustard and 1/4 teaspoon oregano. Gradually stir in 1/2 cup oil in a thin stream and blend.

SERVING
7) Pour dressing on the salad and garnish with onions on the top.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Mediterranean
Course: 
Side Dish
Method: 
Broiled
Dish: 
Salad
Interest: 
Holiday, Gourmet
Ingredient: 
Eggplant
Preparation Time: 
5 Minutes
Cook Time: 
25 Minutes
Ready In: 
30 Minutes
Servings: 
6

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