Hey hey! September Unblogged Files will be coming soon, but for today I wanted to share a quick recipe post with you! You may remember that when I made the spring green salad, I served it with some roast sweet potato (recipe to come), and an eggplant salad. Vegetarian deliciousness overload!
The eggplant salad comes by way of the fabulous Deb from Smitten Kitchen - she reposted the recipe on her Facebook page, I saw it and immediately went into eggplant-crazed meltdown and Had To Make It. Cubes of eggplant are roasted in olive oil until softened and golden brown, then tossed through with spring onions, sharp red wine vinegar and salty creamy feta. Boom boom, that's it. I couldn't believe how such a simple recipe could taste sooooo good!
Deb serves it on toast, but I like it on its own, served as a salad. Make a big batch on the weekend and eat it throughout the week, serve it when friends come over as part of a larger spread. (You can serve it cold so it's easy to make ahead of time). However you choose to eat it, just make it! And enjoy!
Recipe from Smitten Kitchen, with some minor adaptations from myself
2 large eggplants
4 tablespoons olive oil
2 teaspoons red wine vinegar
1 spring onion, finely sliced
75 grams feta, crumbled
Preheat the oven to 200C.
Chop the eggplants into 2-cm squares, and mix together with the olive oil. Season generously with salt and pepper.
Place the eggplant pieces on a baking tray and roast for 20-30 minutes, or until lightly golden brown and softened all the way through. Remove the tray from the oven and allow to cool slightly.
Meanwhile, mix the spring onion and the red wine vinegar in a small bowl and allow to steep.
Mix together the eggplant pieces, red wine vinegar, spring onion and crumbled feta. Taste for seasoning and serve.