Aug 192012
 

Sorry for my lack of posts this week.  I wish I could say I had a good excuse but I’ve just been enjoying the end of the summer and a rare opportunity to be totally lazy.  Keeping with the lazy theme, I made this mediterranean vegetable salad that was super easy, flavorful, and light for the summer.  


There’s also another significant part of this post–my official change in my olive status.  I used to despise them, then gradually started tolerating them in small pieces on a pizza, and now here we are, my very first olive containing recipe.  I still don’t think I’ll be snacking on them any time soon, but they do add a savory richness to this salad that gives it an extra punch.  



Nutritional highlights:  This recipe is basically all vegetables with a light olive oil based dressing.  Chickpeas add a little protein and fiber and make this a filling salad which would be a perfect side to any meal or a complete lunch (maybe throw in a little low fat feta too).  This recipe is completely vegan and gluten free as well.



Mediterranean Eggplant Salad
adapted (quite a bit) from Gourmet

Ingredients:

  • 1 1/2 pound eggplant, cut into 1/2-inch cubes
  • 3/4 pound zucchini, cut into 1/2-inch cubes
  • 2 red or yellow bell peppers
  • 6 tablespoons extra-virgin olive oil
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 1/4 teaspoon cayenne
  • 2 tablespoons fresh lemon juice
  • 1 garlic clove, minced
  • 1/4 teaspoon sugar
  • 1/2 pound cherry tomatoes, quartered
  • 1/3 cup Kalamata or other brine-cured black olives, pitted and halved
  • 1/2 cup thinly sliced red onion
  • 1 can chickpeas, rinsed and drained
  • 1 cup chopped fresh flat-leaf parsley
  • 1/2 cup chopped fresh mint (I omitted because I don’t like mint)
  • optional: crumbled low fat feta cheese

Roast eggplant and zucchini:
Put oven racks in upper and lower thirds of oven and preheat oven to 425°F.
Toss eggplant, peppers, and zucchini with 3 tablespoons oil, 3/4 teaspoon salt, and 3/4 teaspoon pepper in a bowl, cumin and coriander then spread in 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. Allow vegetables to cool.


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 roasted vegetables, and remaining ingredients to bowl with dressing and toss until combined well. Serve along side chicken or fish or as a vegetarian main.  

  5 Responses to “Mediterranean Roasted Eggplant and Vegetable Salad”

  1. This is absolutely delicious. Thank you for another great recipe!

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  5. I used to have a male business partner from Israel He used to roast whole eggplants, then scrape out the meat, mash it and mix it with mayo, cucumbers and tomatoes, etc Do you know that recipe?

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