Roasted Eggplant Salad
Olives, Lemons, & Za'atar: The Best Middle Eastern Home Cooking by Rawia Bishara
2 large eggplants, peel on, cut into large dice
4 tablespoons extra virgin olive oil, plus more for pan
1 tsp sea salt
6 plum tomatoes, chopped
1 green bell pepper, chopped
1 red bell pepper, chopped
1 cup fresh parsley, chopped
½ cup kalamata olives, pitted and chopped
2 shallots, peeled and chopped
6 cloves garlic, minced
juice of 2 lemons
½ tsp crushed red pepper, or to taste
1. Preheat oven to 500F
2. Prepare rimmed baking sheet with light coat of olive oil. Spread chopped eggplant onto rimmed baking sheet and dress with more olive oil. Sprinkle with salt and bake until eggplants are lightly browned and softened, 15-25 minutes. Set aside to cool.
3. In a large mixing bowl, combine remaining ingredients, mix well, add lemon juice or salt to taste.
4. Gently fold in cooled eggplant, taking care not to crush it.
This salad is fabulous. My non-eggplant loving husband even loved it, though he said it would be much better... without eggplant.
I tend to disagree and think it is better just as it is. The dressing is bright and acidic and the mix of ingredients is just the right amount of crunch. Lovely.