I really just love eggplant so much! I think I could eat it everyday. But, out of consideration for my lovely family and their opinion that is quite different from mine, I do not! Even though summer has come to an end, eggplant is still growing and going strong in our neck of the woods, and I had a big hankering for it yesterday and so I made this really delicious salad for dinner.
Ingredients (to serve 6)
2 large eggplants, sliced into 1-inch-thick rounds
1 tsp dried marjoram (or 2 tsp fresh, if you can find it)
1/2 cup extra-virgin olive oil
12 oz. mixed salad greens
1/3 lb feta cheese, crumbled or cut into small cubes
1/3 cup toasted pine nuts
cherry tomatoes
Dressing:
juice of one small lemon
salt
pepper
- First, toss the sliced eggplant with the olive oil and marjoram in a large roasting pan, and roast at 400 degrees until done, about 30 minutes, stirring every so often.
- Meanwhile, wash the salad greens.
- When the eggplant is done, toss the salad greens with the lemon juice, salt and pepper. Divide the greens among 6 plates, sprinkle some pine nuts and feta cheese on top of the greens, then arrange the slices of roasted eggplant on top with a handful of cherry tomatoes.
Enjoy!
1 comment:
I love this. I like eggplant as long as it is covered with something.
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