Asparagus, Eggplant, and Feta Salad
Salads • Mediterranean
Description
Asparagus, Eggplant, and Feta Salad
Ingredients
- Fresh asparagus 20 oz
- Eggplants 2 pieces
- Leeks 4 stalks
- Feta cheese 5 oz
- Shelled pumpkin seeds 0 oz
- Green onions 1 bunch
- Chili Pepper 1 piece
- Olive Oil 2 teaspoons
- Salt a pinch
Step-by-Step Guide
Step 1
Heat a few drops of olive oil in a heavy skillet and sauté the asparagus for 3–4 minutes until it becomes tender, then cover and simmer for a couple more minutes before transferring to a separate dish.
Step 2
Slice the eggplants into small rounds, sprinkle with salt, and fry in the same skillet (no additional oil needed).
Step 3
Cover and simmer for another 10 minutes, then remove the lid and keep the eggplants on the heat for another 5 minutes until they turn a uniform golden color.
Step 4
Remove the eggplants from the skillet and set aside.
Step 5
Slice the leeks into thin rings.
Step 6
Add a few drops of oil to the same skillet and sauté the leeks over high heat until golden, then cover and simmer for 3–4 minutes without lowering the heat until the leeks become soft. Transfer them to a colander to drain excess liquid.
Step 7
Chop the chili pepper and green onions.
Step 8
Cut the cooled asparagus into three parts, combine with the leeks, chili pepper, and eggplants, sprinkle with green onions and pumpkin seeds, and drizzle with the remaining oil.
Step 9
Crumble the feta into small pieces and sprinkle over the salad. Toss everything together.
Step 10
Serve the salad at room temperature.
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