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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.

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