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Roasted Eggplant Salad


For the Roasted Eggplant Salad there is a place in both groups : salads and appetizers. It can be a good starter of a nice dinner or served with pita bread can become a light and healthy dinner, since the vegetables are roasted or fresh, not fried. And the fresh olive oil is the best part of the Mediterranean diet.
Eggplant recipes almost always employ feta cheese, as a part of the recipe or served on the side.


2 good sized eggplants

1 onion, chopped

1 green Bell pepper,diced

1 tomato, diced

100 gr. feta cheese, diced

1 tablespoon fresh parsley, chopped

1 tablespoon fresh basil leaves, chopped

red wine vinegar

salt and black pepper to taste

olive oil

Wash the eggplants, dry them well. Take a sharp knife and poke holes in the skin of the eggplants. Grill and flip until their flesh is soft and tender.
Place the eggplants on a dish. Keep the stem, using a sharp knife open the skin and press on the side until the flesh is exposed. Make horizontal and vertical cuts so eggplant can open flat. Drizzle over some olive oil, salt, pepper and red vine vinegar.
Leave it to get cold and absorb the oil.
Add some more if needed after eggplant is cold.

Start adding the onion, green bell pepper, feta and tomato cubes. Add the parsley and basil and add more olive oil, salt and pepper on the top.

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