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
- 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
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.
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.
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.