Eggplant Salad With Peppers, Mint and Caper-Feta Vinaigrette

5.0(453)

by Melissa Clark

MediterraneanEasy, Lunch, Quick

Servings

(4–6)

Total time

45 min

Calories / serving

266 kcal

Ingredients (11)

serves

1/2 cup extra virgin olive oilextra-virgin-olive-oil
3 tablespoons freshly squeezed lemon juice
3/4 teaspoon kosher saltsalt
1/2 teaspoon freshly ground black pepperpepper
1 3/4 pounds eggplant (any kind, or a mixture), trimmed and cut into 1-inch chunkseggplant
3 ounces feta cheese, crumbled (about 2/3 cup)feta
1 clove garlic, mincedgarlic
1 tablespoon capers, choppedcapers
1 pound mixed bell peppers, seeded and cut into 1-inch piecespepper
1 cup cherry tomatoes, halvedcherry-tomato
1/4 cup fresh mint leavesmint

Instructions (3 steps)

01Preheat oven to 425 degrees. Whisk together the oil, lemon juice, salt and pepper.
02Toss eggplant with 1/3 cup vinaigrette, reserving the rest. Arrange on a baking sheet. Bake, tossing occasionally, until tender and golden around edges, about 30 minutes. Let eggplant cool somewhat. (It can be warm but not hot enough to melt feta or wilt mint.)
03

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Rich recipe — supports nutrition-aware planning.