Roasted eggplant salad with feta and green peppers from Mediterranean Harvest: Vegetarian Recipes for Everyone from the World's Healthiest Cuisine by Martha Rose Shulman

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Notes about this recipe

  • Breadcrumbs on August 07, 2013

    p. 109 – A wonderful dish well worth repeating. Instead of roasting the eggplant and using raw peppers and onions, I decided to grill all the veggies. mr bc isn’t a big fan of eggplant and in particular he dislikes its mushy texture. My thinking was that grilling the eggplant would allow some of the moisture to evaporate and alter the texture of the veggie. I’m happy to report that this worked. Not only did mr bc like this salad, he loved it. He said it was one of his favourite non-lettuce salads ever! I’m not a fan of green bell peppers so I opted to use Italian frying peppers instead. I did use the raw garlic in the dressing. I’m happy to report that the dish is just as delicious the next day and we’ve been enjoying it for our workday lunches as it travels well and is good cold or at room temp. Photos here: http://chowhound.chow.com/topics/911492#8247386

  • JoanN on July 21, 2013

    Made half a recipe and half of that was dinner on a hot, steamy night. It really hit the spot. I made it with an outstanding feta, Doldoni brand, that I bought at Costco, and Asian eggplants.

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