Eggplant Salad

  

This recipe is adapted from F&W. I used my air fryer to cook the eggplant – you could also use the oven and roast the eggplant at 350.

Ingredients:
One 1 1/2-pound eggplant
Vegetable oil
Salt and pepper
3 TBSP red wine vinegar
1 TBSP olive oil
1 small garlic clove, minced
4 large scallions, thinly sliced
1 green bell pepper, cut into 1/4-inch dice
2 ozs Greek feta cheese, crumbled

Preheat oven or fryer to 350.

Using a vegetable peeler, peel half of the eggplant. Cut the eggplant into 1/2-inch dice.

In a large bowl, toss eggplabt withba little oil. Place eggplant on a baking sheet or in thebair fryer and cook 10 – 12 minutes stiring several time season with salt and pepper.

In a bowl, whisk the vinegar with the olive oil and garlic. Add the eggplant, scallions and bell peppers and toss well. 

Season with salt and pepper and toss again. Sprinkle the feta on top and serve.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s