Baked eggplant salad seasoned with Greek feta and tomato. The aubergines I used are very special: they're called aubergine Striped Toga (scientific name Solanum aethiopicum) and look like little Chinese mandarins. They're 1 to 3 centimeters old (tiny then), yellow-orange with green stripes and they taste quite strong, slightly bitter but overall pleasant. Often they are cultivated and used as an ornamental plant, but are edible. On the other hand, when I see eggplant I'm irresistibly attracted to it, as evidenced by the huge number of RECIPES WITH EGGPLANT you find on the site.
When I saw them at the supermarket I was immediately attracted, as they are from each news feed, and I bought them without thinking. Then when you get home, I started to think about how to use them. And I made a baked eggplant salad with feta and tomatoes for two reasons: it's very easy to prepare and why you can replace them with normal aubergines without making any changes. All you need to do black or purple Eggplant into chunks, those that we all know, and then follow the recipe: It is worth, because the pairing Eggplant, tomato and feta salad is really great. To be tried also in the BAKED EGGPLANT WITH TOMATOES AND FETA.
Now you might wonder, what these little yellow aubergines were like? I'll be honest: me like, have a particular flavor that goes well with the freshness of the tomato and feta acidity. I found them, though, some’ too full of seeds. Honestly I prefer our wonderful Sicilian aubergines, maybe in the SICILIAN FRIED EGGPLANT ROLLS or in a EGGPLANT CAPONATA (what do you find in VIDEO RECIPE on my YouTube channel). Have a good day.
BAKED EGGPLANT SALAD WITH FETA AND TOMATOESPrint This
- 300 grams of Eggplant Purple eggplant or black Striped Toga or two not large
- 8 Piccadilly tomatoes
- 200 grams of feta cheese
- salt and pepper, to taste
- sweet and spicy paprika, to taste
- fresh herbs: Thyme, Basil, oregano, Marjoram
- extra virgin olive oil, to taste
- 4 cloves of garlic
- 3 tablespoons bread crumbs
- 25 grams of grated pecorino cheese Dop
Preheat oven to 200 degrees static. Wash the eggplants, cut them in half (If you use those purple or black cut into cubes approximately 2 cm for 2). Line a baking sheet with parchment paper, then mist you with a little oil. Arrange the Eggplant and garlic and season with salt, papá, sweet and spicy paprika, the chopped herbs and drizzle with oil. Sprinkle the Eggplant with breadcrumbs and cheese mixed together. Bake for 20-30 minutes or until the Eggplant doesn't have softened.
Wash the tomatoes, remove the seeds and vegetation and dice (brunoise). Season with a little oil, salt and pepper.
Do Greek feta cheese cubes.
When the Eggplant is cooked, arrange them in individual plates. Add the diced feta cheese, the diced tomato, drizzle with a little’ of oil. Garnish with a sprig of herb and serve. Bon appétit!