Eggplant Salad with Feta (Esme)
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Recipe-Ingrediants
A delightful and flavorful eggplant salad commonly found in many restaurants. It exudes the aromas and tastes of the Mediterranean. With the tender texture of eggplant and the rich flavors of herbs and spices, this salad captivates our taste buds and takes us on an aromatic journey. We love it for its taste and aromas, making it a staple on our table as the most beloved eggplant salad.
Our Ingredients:
- 2 globe eggplants
- 1 Florina pepper
- 2 cloves of minced garlic
- 1 finely chopped onion
- 1 diced tomato
- ½ cup finely chopped parsley
- 200g crumbled feta cheese
- ½ cup olive oil
- 1 tbsp vinegar
- Salt, pepper, and oregano
Directions
After washing and drying the eggplants, pierce them all around with a fork. Place them on the oven grill under the broiler and wait for them to cook, turning them to ensure even cooking.
Once cooked, let the eggplants cool down and empty them using a spoon while holding them by the stem.
Place the flesh in a colander to drain excess liquid. Then, finely chop the eggplant on a cutting board.
Next, add the remaining ingredients except for the feta cheese and tomato.
Mix well and refrigerate. Before serving, add the diced tomato and crumbled feta cheese.
Serve on a small plate, in a bowl, or even on bruschetta or alongside pita bread.
Enjoy the flavors of this delicious eggplant salad that captures the essence of the Mediterranean!
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