Roasted Eggplant Salad Greek Recipes

Steps:

• Preheat the oven to 475 degrees F.
• Mix together the olive oil, oregano, salt, pepper and garlic in a small mason jar. Set aside.
• Place the cherry tomatoes, bell peppers and feta on a sheet pan. Add 2 tablespoons of the olive oil mixture and toss. Add the lemon halves to the pan and roast until the vegetables and feta have browned, 15 to 17 minutes. Allow them to cool, about 20 minutes.
• To assemble, toss the roasted tomatoes, bell pepper and feta together with the cucumbers, olives and red onion, then place on a platter.
• Add the juice from the roasted lemons to the remaining olive oil mixture in the mason jar. Secure the lid and shake until combined. Drizzle the salad with half of the dressing. Arrange dill leaves over the top and serve with the remaining dressing on the side.

Steps:

• Preheat an outdoor grill for medium-high heat.
• Pierce the eggplant a few times with the tip of a paring knife or fork. Cook eggplant on preheated grill, turning often, until the skin is charred and the eggplant is tender, about 15 minutes. Set aside until cool enough to handle.
• Remove the skin from the eggplant and dice the pulp. Place into a mixing bowl, and add tomato, onion, parsley, olive oil, vinegar, and feta cheese; mix well. Refrigerate for one hour, and season to taste with salt before serving.

Steps:

• Roast the eggplant over a gas grill for 25 minutes at 450 degrees.
• Place in a colander and allow it to cool. Puree the scallions, parsley, garlic and oregano in a food processor.
• In a separate bowl, combine lemon juice, red wine vinegar, some capers, tomato, chopped parsley and the herb mixture.
• Next peel away the skin of the eggplant revealing charred flesh on the inside; leave the seeds; in a lot of recipes they're called "the poor man's caviar.".
• Roughly cut up the eggplant, and combine it with the remaining ingredients.
• Lastly, add salt, pepper, lemon to taste. Serve the eggplant salad (hot or cold) on grilled bread.

Steps:

• Heat broiler. Prick eggplants several times with the tip of a knife. Broil 3 to 4 inches from heat, turning occasionally, until soft and charred all over, about 30 minutes. When cool enough to handle, remove skin. Place eggplants in a colander set over a bowl; let drain for at least 30 minutes.
• Halve eggplants lengthwise; discard seeds. Chop flesh finely, and place in a bowl.
• Combine vinegar, lemon juice, olive and vegetable oils, onion, garlic, sugar, salt, and pepper. Add to eggplant; mix to combine. Serve at room temperature sprinkled with chopped mint and parsley.

Steps:

• 1. Wash and pat dry the eggplants. Roast them whole over an open flame on top of the stove or under the broiler, turning, until the skins are charred on all sides. (This may also be done on a grill.) Remove and let cool slightly.
• 2. Have a large bowl with the olive oil ready. Cut the eggplants open lengthwise and remove as many of the seeds as possible. Scoop out the roasted eggplant pulp and place it in a bowl with the olive oil. Salt lightly. With a fork and knife, cut the eggplant so that it is chunky. Add the onion, garlic, capers, tomato, and parsley and mix with a fork to combine well. Add the vinegar and adjust the seasoning with additional salt, pepper, and vinegar if desired.

Steps:

• Preheat oven to 400°F.
• Place eggplant cubes in a shallow baking pan; toss with 1/2 cup olive oil, salt to taste, bake until cubes are soft but not mushy -- about 30 minutes.
• Set aside to cool.
• Whisk together the remaining 1/4 cup olive oil, lemon juice, onion, garlic, and oregano in a small bowl. Season to taste with salt and pepper.
• Toss about half the dressing with eggplant.
• Put eggplant mixture on top of salad leaves, cooked pasta, couscous or slices of bread or toasts.
• Sprinkle with cheese and olives, drizzle with remaining dressing.
• Garnish with fresh oregano sprigs if desired.

Steps:

• Roast eggplant and zucchini:
• Put oven racks in upper and lower thirds of oven and preheat oven to 425°F.
• Toss eggplant and zucchini with 5 tablespoons oil, 3/4 teaspoon salt, and 3/4 teaspoon pepper in a bowl, then spread in 2 oiled large shallow (1-inch-deep) baking pans. Roast vegetables in oven, stirring occasionally and switching position of pans halfway through baking, until vegetables are golden brown and tender, 20 to 25 minutes total. Combine vegetables in 1 pan and cool, reserving other pan for cooling barley.
• Cook barley:
• Heat 2 tablespoons oil in a 3- to 4-quart heavy pot over moderately high heat until hot but not smoking, then cook scallion, cumin, coriander, and cayenne, stirring, until fragrant, about 1 minute. Add barley and cook, stirring until well coated with oil, 2 minutes more. Add broth and water and bring to a boil. Reduce heat and simmer, covered, until all of liquid is absorbed and barley is tender, 30 to 40 minutes. Remove from heat and let stand, covered, 5 minutes. Transfer to reserved shallow baking pan and spread to quickly cool, uncovered, to room temperature, about 20 minutes.
• Make dressing and assemble salad:
• Whisk together lemon juice, garlic, sugar, and remaining 1/4 teaspoon salt, 1/4 teaspoon pepper, and 3 tablespoons oil in a large bowl. Add barley, roasted vegetables, and remaining ingredients to bowl with dressing and toss until combined well. Serve with cheese slices.