Roasted Mediterranean Eggplant Salad
Redolent with flavors, colors and textures from the Mediterranean, this salad will be the shining star on your company table, buffet as well as at upcoming picnics and pot-lucks. Save this recipe for when you have a bit of extra time for prep as roasting the eggplant and peppers for this salad truly transforms this salad from good to simply incredible.
Servings: 8
Ingredients
Dressing
- 2 tablespoons fresh lemon juice
- 1 tablespoon red wine vinegar
- 1/4 cup olive oil
- Salt and freshly ground pepper as desired
Salad
- Olive oil spray
- 4 teaspoons olive oil divided
- 1 large eggplant peeled, cut into 1-inch chunks
- 1 medium red bell pepper seeded, membranes removed, cut in quarters
- 1 medium yellow bell pepper membranes removed, cut in quarters
- 1 medium orange bell pepper membranes removed, cut in quarters
- 1 pint grape tomatoes cut in half
- 3 pickling cucumbers like Kirbys or 1 medium, cut in half, seeded and diced
- 2 green onions sliced
- 2 ounces feta cheese cut into small cubes
- 1/3 cup kalamata olives pitted
- 1 14 ounce can artichokes, rinsed and drained, cut into quarters
- 1 tablespoon lemon zest
- 3 tablespoons chopped fresh parsley
- 2 tablespoons snipped fresh dill
- 1/2 teaspoon salt or as desired
- Freshly ground pepper as desired
- 1/2 cup cooked Israeli whole wheat or brown rice couscous
- Parchment paper
- Small paper bag
Instructions
- Preheat oven to 425 degrees F. Lightly coat 2 baking sheets (with sides) with olive oil spray.
Roasting Eggplant:
- Place eggplant cubes on one baking sheet. Toss eggplant with 2 teaspoons olive oil.
- Roast for about 15 minutes or until eggplant is soft and lightly browned, turning with a spatula after about 10 minutes to prevent sticking. Cool.
Roasting Peppers:
- Place peppers on the other baking sheet. Toss peppers with 2 teaspoons olive oil.
- Roast for about 20 minutes until nicely charred (not burnt), turning with a spatula after about 10 minutes to prevent sticking.
- Immediately transfer peppers to paper bag; fold down tightly and allow to cool. (about 15 minutes)
- Remove peppers from bag. Skins will have become loose during roasting; slip off and discard.
- Cut peppers into bite-sized pieces.
Dressing:
- While eggplant and peppers are roasting, prepare dressing. In a small bowl, whisk together all ingredients except oil.
- Slowly add oil, whisking constantly until well combined.
Salad:
- In a large non-metallic bowl, toss together roasted eggplant, peppers and remaining ingredients (grape tomatoes through couscous).
- Toss with dressing. Taste; adjust seasonings and flavors as desired. (such as salt, pepper, lemon juice, herbs, etc.)
- Refrigerate, covered for 2 hours to allow flavors to “marry.” Gently toss again before serving.
- Transfer salad to a decorative serving bowl or arrange on a platter lined with red or green leaf lettuce.
Notes
Make Ahead and Storage Tips: salad may be made up to 1 day ahead; cover and refrigerate. Toss gently; let stand for about 30 minutes at room temperature before serving. Leftover salad may be stored covered in the refrigerator for 1 day. Dressing may be made up to 3 days ahead. Whisk again before serving.
If orange and yellow bell peppers are not available, just use all red. To save time, bottled roasted peppers may be used, however their flavor is not as sweet and fresh. If desired, an English cucumber (seedless) may be used.
