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Eggplant Salad Country-Style

Updated February 23, 2016
(1 Votes)

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Because this is a country-style salad, lively and unrefined, the ingredients should be chopped into small chunks and pieces, not minced.

Like so many Greek food mixtures, Eggplant Salad gains in flavor if the ingredients are allowed to sit together overnight.

Makes2 cups

Cooking Methodroasting

CostInexpensive

Easy

Total Timeunder 2 hours

Make Ahead RecipeYes

Kid FriendlyYes

One Pot MealYes

OccasionBuffet, Casual Dinner Party, Cocktail Party, Family Get-together, game day

Recipe Courseantipasto/mezze, hors d'oeuvre, tapas/small plates

Dietary Considerationantipasto/mezze, hors d'oeuvre, tapas/small plates

Five Ingredients or LessYes

Mealdinner, lunch

Taste and Texturecreamy, herby, savory, smoky, umami

Type of Dishdip/spread

Ingredients

  • 1 medium eggplant (about 1 pound)
  • ¼ medium onion
  • 2 to 3 cloves garlic
  • 1 small tomato (3 ounces)
  • 2 tablespoons chopped fresh flat-leaf parsley leaves
  • ½ teaspoon chopped fresh mint leaves
  • ½ teaspoon chopped fresh oregano leaves, or ¼ teaspoon dried
  • 1/8 teaspoon dry mustard, or ½ teaspoon prepared mustard
  • 1½ tablespoons red wine vinegar
  • 1½ teaspoons fresh lemon juice
  • ¼ cup olive oil
  • ½ teaspoon salt
  • Pinch of freshly ground black pepper
  • Bread, pita, or crackers, for serving

Instructions

Preheat the oven to 450°F.

Prick the eggplant once with a knife. Place it on a baking sheet in the oven and roast until the skin is wrinkled and the eggplant has collapsed, about 50 minutes. Remove and set aside until cool enough to handle.

Slit the eggplant open lengthwise and scrape the pulp from the skin. Coarsely chop the pulp and transfer it to a large bowl.

Coarsely chop the onion, garlic, and tomato. Add to the bowl, along with the parsley, mint, oregano, mustard, vinegar, lemon juice, oil, salt, and pepper. Stir to blend. Serve right away, accompanied by the bread, or cover and refrigerate for up to 1 week.

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I have made both the country-style and the city-style. I prefer the country-style. It's so bright and fresh and everyone that I have served it to has like it.

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