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Warm Eggplant Salad

Recipe information

  • Yield

    serves 4

Ingredients

12 ounces small round white eggplants, sliced 1/4 inch thick
Salt
1/2 cup extra-virgin olive oil
Freshly ground pepper
1 small red onion, peeled, thinly sliced
2 ounces French feta cheese, crumbled
1/3 cup oil-cured black olives, pitted, quartered lengthwise
2 teaspoons fresh oregano leaves

Preparation

  1. Step 1

    Sprinkle the eggplant slices with salt on both sides. Place in a colander over a bowl, and let stand 1 hour to drain. Discard the liquid, and rinse under cold running water. Place the eggplant slices on several layers of paper towel; press out the water.

    Step 2

    Transfer the eggplant to a nonreactive surface. Generously brush both sides with oil; sprinkle with pepper. Heat 2 tablespoons oil in a large skillet over medium-high heat. Add slices of eggplant (without crowding); cook until golden brown on both sides, about 6 minutes. Drain on paper towels. Repeat the process with the remaining slices.

    Step 3

    Place the eggplant, onion, feta, olives, and oregano in a large bowl. Drizzle with the remaining olive oil, and season with salt and pepper, if necessary. Gently toss the mixture to combine, and serve warm or at room temperature.

The cookbook cover with a blue background and fine typeface.
Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group. Buy the full book from Amazon.
TagsSaladMediterraneanRed OnionOnionRoot VegetableVegetableEggplantFetaCheeseDairyOliveOreganoHerbs & SpicesStarterMainDinnerKetoVegetarianGluten FreeNut FreeEasy5 Ingredients or FewerWeeknight MealsFryCookbooks
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