Roasted Eggplant Salata
ingredients
mixed greens | Trader Joe's organics
sugar plum tomatoes, halved | Trader Joe's organics
scallions, diced | Barnsdale Park Farmers Market
cucumbers, diced | Atwater Farmers Market
eggplant | Atwater Farmers Market
garlic, minced | Barnsdale Park Farmers Market
extra virgin olive oil | Cadia Organics
red wine vinegar | Trader Joe's
sea salt/ground black pepper/oregano | various locations
Bulgarian feta | independent neighborhood grocery
directions:
Play some music. PS THIS IS A LINK.
The reason I am not including measurements is because it depends on how much you want to make; I ended up only making one serving for lunch today, so there will be leftover eggplant for another day. This is super easy.
Set the oven to 450 degrees.
Take an eggplant (or two) and chop it up into cubes. Put in a baking dish and mix in olive oil, salt, pepper, and diced garlic until eggplant chunks are covered. Bake for about 20 to 25 minutes, making sure to toss half way. Set aside, let cool. I would transfer it to a room temp bowl and put in the fridge, but that's just me.
Take a bowl. Add as much of the mixed greens as you want, taking into account that the greens will shrink when the dressing is added. Then add chopped tomatoes, cucumbers, scallions. Crumble the feta with your fingers over the salad.
While the eggplant is cooling, make the dressing. My usual ratio for oil to vinegar is about 1:2. In a small bowl, mix olive oil/red wine vinegar/dash salt/dash pepper/dash oregano. If I had a lemon today I would add the juice to the dressing! Maybe you will!
When the eggplant is cool, add it to the salad bowl. Add the dressing, toss, and enjoy!