Mediterranean Eggplant Salad

Name: Mediterranean Eggplant Salad
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 6 servings
Ingredients: 1 large eggplant {or about 3 lbs.} (cubed); Salt & pepper; 1 teaspoon za'atar; 3 beefsteak tomatoes (diced {about 3 cups of diced tomatoes}); 1 bell pepper (seeds removed, chopped {I used half a red and half a green}); 5 green onions (green parts chopped); 1/4 cup fresh mint (chopped); 1 cup fresh parsley (chopped); 1/4 cup extra virgin olive oil; 1 lemon (juiced {about 1/4 cup}, more or less depending on your taste for lemon); 1/4 teaspoon crushed red pepper; 1/2 teaspoon za'atar; 1/4 teaspoon salt; 1/8 teaspoon black pepper

Mediterranean Eggplant Salad mixes grilled eggplant with fresh tomatoes, mint, parsley, green onion, bell pepper and tossed with olive oil, lemon juice, za'atar and crushed red pepper. This is the perfect side salad for a summer BBQ or party or to pair with grilled chicken or fish.

Prep25 min
Cook15 min
Total40 min
Makes6 servings
Calories149

Ingredients

6 servings

1 large eggplant {or about 3 lbs.} (cubed)
Salt & pepper
1 teaspoon za'atar
3 beefsteak tomatoes (diced {about 3 cups of diced tomatoes})
1 bell pepper (seeds removed, chopped {I used half a red and half a green})
5 green onions (green parts chopped)
1/4 cup fresh mint (chopped)
1 cup fresh parsley (chopped)

For the dressing:

1/4 cup extra virgin olive oil
1 lemon (juiced {about 1/4 cup}, more or less depending on your taste for lemon)
1/4 teaspoon crushed red pepper
1/2 teaspoon za'atar
1/4 teaspoon salt
1/8 teaspoon black pepper

Method

1
Heat the grill to medium heat. Slice the eggplant into rounds. Rub salt on each side of the eggplant and lay on a baking sheet for an hour. Use a paper towel to pat the eggplant dry and then brush each side of the eggplant generously with olive oil. Sprinkle each side of the eggplant with salt, pepper and za'atar {the za'atar is optional}.
2
Place the eggplant on the grill and cook for 5 minutes. Flip eggplant and grill until browned on bottom and soft. Let the eggplant cool and then chop into small pieces.
3
In a large bowl mix the eggplant with the tomatoes, bell pepper, green onions, mint and parsley and gently mix well.
4
In a mason jar or salad dressing container mix together the olive oil, lemon juice, crushed red pepper, za'atar and salt and pepper and mix well. Pour the dressing over the eggplant salad and mix well.
5
Serve immediately or store in an airtight container in the fridge for up to 5 days.

Notes

To roast the eggplant: Preheat oven to 450 degrees. Cut eggplants into cubes and spread evenly on two baking sheets. Drizzle olive oil, salt, pepper and za'atar. Roast for 15 minutes, turn the eggplant over and roast for 10 more minutes, until the eggplant is soft. Cool and add to the Mediterranean Eggplant Salad. TIP: Keep an eye on the eggplant. If it looks like it is burning or cooking quickly remove it from the oven. It depends on your oven and the moisture in the eggplant.