Eggplant Salad Recipe

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The Mediterranean flavors in this salad make it an ideal accompaniment for roast lamb or chicken. Recipe may be doubled or tripled.
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  • 1 medium eggplant, about 1 pound
  • 2 tablespoons olive or canola oil
  • 1/2 cup crumbled feta cheese, or to taste
  • 2 medium tomatoes
  • 1 tablespoon chopped fresh oregano or other herbs
  • 1/4 cup vinaigrette, purchased or homemade
  • 4 large leaves: lettuce, kale, savoy cabbage, etc
  • 12 black olives, preferably oil-cured Kalamata
  • salt and pepper to taste
1 hr
10 mins
1.25 hrs
  • Wash eggplant and cut into small cubes - 1/2 to 3/4 inch. It's not necessary to peel unless eggplant is old or tough. Salt liberally and let stand 30 minutes.
  • Rinse off salt and pat cubes dry. Heat oil in a heavy skillet until very hot. Add eggplant in a single layer (in batches, if necessary) and leave undisturbed for 2 or 3 minutes to brown, then cook, stirring occasionally, until tender, 5 - 10 minutes depending on size of cubes and age of eggplant.
  • Remove from heat and allow to cool in pan. Chop tomatoes and herbs; add to eggplant reserving a few bits of herbs for garnish. Add vinaigrette, mix well and taste for seasoning.
  • Arrange lettuce leaves on salad plates or platter. Fill with eggplant mixture. Crumble feta cheese over eggplant; scatter olives and reserved herbs on and around the salads. Serve at room temperature. 
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