Greek еggplant salad

Салата с патладжан по гръцки 22 683x1024 Greek еggplant salad

Greek еggplant salad
Inspired by a delicious salad of Thassos island

Ingredients for 2 people:

2 medium eggplants
Salt and pepper
Olive oil
Light vinegar
Fresh parsley and dill
100 g feta cheese
Greek black olives


Rinse and peel the eggplant into 1 cm strips, i.e. leave some of the skin unpeeled. Cut it into big chunks and spread them on a baking sheet covered with parchment paper. Salt and pepper, drizzle generously with olive oil.

Bake at 200°C until the eggplants are tender and golden. Count between 20 and 30 minutes, turning the pieces once or twice during cooking. Then gather the chunks in a covered bowl, drizzle again with olive oil (as you season a salad) and 1-2 tablespoons of apple vinegar (or other light vinegar). Toss and cover to smother the vegetables.

About 20-30 minutes later, season the salad with parsley and dill and a little ground black pepper. Top with crumbled feta and black olives. Serve the salad warm or cold.

 Салата с патладжан по гръцки2 683x1024 Greek еggplant salad

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