Greek еggplant salad
Inspired by a delicious salad of Thassos island
Ingredients for 2 people:
2 medium eggplants
Salt and pepper
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.