New This Month

Warm Eggplant Salad

A warm eggplant salad glistening with olive oil gains color and flavor from red onions, oil-cured black olives, French feta cheese, oregano, and lemon juice.

  • Servings: 4

Photography: Anna Williams

Source: Martha Stewart Living, March 2001


  • 12 ounces small round white eggplants, sliced 1/4 inch thick
  • Salt
  • 1/2 cup extra-virgin olive oil
  • Freshly ground pepper
  • 1 small red onion, peeled, thinly sliced
  • 2 ounces French feta cheese, crumbled
  • 1/3 cup oil-cured black olives, pitted, quartered lengthwise
  • 2 teaspoons fresh oregano, leaves


  1. Sprinkle eggplant slices with salt on both sides. Place in a colander over a bowl, and let stand 1 hour to drain. Discard liquid, and rinse under cold running water. Place eggplant slices on several layers of paper towels; press out water.

  2. Transfer eggplant to a nonreactive surface. Generously brush both sides with oil; sprinkle with pepper. Heat 2 tablespoons oil in a large skillet over medium-high heat. Add slices of eggplant (without crowding); cook until golden brown on both sides, about 6 minutes. Drain on paper towels. Repeat process with remaining slices.

  3. Place the eggplant, onion, feta, olives, and oregano in a large bowl. Drizzle with the remaining olive oil, and season with salt and pepper, if necessary. Gently toss mixture to combine, and serve warm or at room temperature.


Be the first to comment!