If you love feta, and other salty yumminess like capers mixed with fresh vegetables, and a lemony vinegrette, than this is the recipe for you!
I have a great book, Seasonal Recipes from the Garden, by P. Allen Smith. He has a mello writing “voice” and the layout of this book appeals to me- It is all seasonal. I overlap of course and make things from wherever I want in the book, but I just love his simple approach: Use seasonal food, and add other ingredients that you mostly always have on hand already.
I had some eggplant, that was waiting for me to make one of my go-to recipes for it. I often fall into the trap of making the same recipes over with the same ingredients. So the likely outcome of this eggplant that I had purchased for a baba-ganoush recipe, was probably going to be ratatouille. While I love it, and so does, MoonDog…I am bored of that same ole thing! I search the indexes of my recipe books when this happens. Eggplant. Not much. But this book had the temping title, “Eggplant and Feta Salad.” Enough said.
Here is my rework of it:
1/4 cup olive oil
1/2 lemon squeezed of juice
generous pinch kosher salt1/4 tsp pepper
1 large eggplant:
Peel and cut the eggplant into cubes. Pour 1/3 of the vinaigrette over and coat. Roast in a 400* oven for 20 minutes, or until it is fully cooked, but not mushy. I put it on the bottom rack to get a little color.
3 ounces crumbled feta
2 cloves garlic minced
1 large Tbsp capers
1/2 pint package of grape or cherry tomatoes
1/4 cup parsely, chopped
Mix all the vegetables together, add the eggplant that has cooled a bit, add the rest of the vinaigrette, and serve. So delicious, and easy easy easy. A good change from my same old ratatouille.