In my household, we’re big fans of Mediterranean flavors and we’re currently making the most of the wonderful seasonal vegetables. This salad features eggplant and tomatoes, enhanced with feta cheese. It’s a light yet flavorful dish that’s rich in taste. The eggplant is cooked dry, which means we avoid using too much oil. It’s delicious served with some good bread. You can enjoy this dish on its own, as a starter, or as a side with grilled foods.<\/p>\n
For 2 People:<\/p>\n
\n– Eggplant: 400 g
\n– Olive oil: 1 tablespoon
\n– Garlic: 2 cloves
\n– Salt: 1\/3 teaspoon<\/p>\n
\n– Onion: 1 unit
\n– Lemon juice: 1 tablespoon
\n– Tomatoes: 250 g
\n– Feta cheese: 100 g
\n– Parsley: 1 bunch
\n– Salt: 1\/4 teaspoon
\n– Pepper: 1\/4 teaspoon
\n– Olive oil: 1 tablespoon<\/p>\n
\n40 minutes<\/p>\n
\n20 minutes<\/p>\n
\n20 minutes<\/p>\n
\n1. **Prepare all the ingredients:**
\n – Dice the eggplant into 1.5-2 cm cubes. Peel the onion, cut it in half, and then slice it thinly. Chop the tomatoes into pieces. Peel and mince the garlic. Cube the feta cheese. Chop the parsley.<\/p>\n
2. **Cook the eggplants:**
\n – Heat a skillet over medium heat. Add the eggplant cubes dry, without oil, and cook for about 15 minutes until the pieces are golden and tender, stirring occasionally. Add one tablespoon of olive oil, garlic, and salt. Cook for another minute while stirring. Allow to cool slightly.<\/p>\n
3. **Prepare the salad:**
\n – In a bowl, mix the onion with the lemon juice. Add the tomatoes, feta cheese, parsley, salt, pepper, and one tablespoon of olive oil. Stir to combine. Finally, add the cooked eggplants, mix well, and serve immediately.<\/p>\n
This delightful Mediterranean-style salad is perfect for a fresh and tasty meal, utilizing some of the best produce the season has to offer.<\/p>\n\n\n