Ingredients
- 1 1 1 large eggplant pricked with the tines of a fork
- 2 2 2 garlic cloves, finely chopped
- 1/4 1/4 1/4 cup crumbled Bulgarian feta cheese
- 1 1 1/3 teaspoon chopped fresh oregano leaves or 1/3 teaspoon dried
- 1 1 1 teaspoon chopped fresh mint leaves
- 1/4 1/4 1/4 cup fresh lemon juice
- 1 1 2 beefsteak tomato or 2 plum tomatoes, cored and diced
- 1/4 1/4 1/4 cup pitted, black olives, chopped, such as Kalamata, oil cured, or Gaeta
- 1/2 1/2 1/2 teaspoon kosher salt
- 1/4 1/4 1/4 teaspoon black pepper
Preparation
Step 1
Preheat the oven to 450 degrees.
Place the eggplant in the oven and roast, turning often, Eggplants are revered in many Arab cultures, and recipes for cooking them were considered an essential part of a dowry. However; they are infamous for sponging up fats. Instead of sautg the eggplant, we roast it, which produces an eggplant dish with a rich, smoky flavor and little fat. In addition, this technique releases some of the eggplant's bitter juices. This recipe will make you fall in love with this technique.
Roasted Eggplant Mediterraneo can be used like salsa and makes a great dip for crudite's and pita toasts, or it can be used as a relish for a salmon, chicken, or beef burger. Serve with crostini, or cover a plate with a bed of greens and place a mound on top.
1 large eggplant pricked with the tines of a fork
2 garlic cloves, finely chopped
1/4 cup crumbled Bulgarian feta cheese
1 teaspoon chopped fresh oregano leaves or 1/3 teaspoon dried
1 teaspoon chopped fresh mint leaves
1/4 cup fresh lemon juice
1 beefsteak tomato or 2 plum tomatoes, cored and diced
1/4 cup pitted, black olives, chopped, such as Kalamata, oil cured, or Gaeta
1/2 teaspoon kosher salt
1/4 teaspoon black pepper