Warm Eggplant and Bell Pepper Salad with Feta
Salads • Yugoslavian
Description
Warm eggplant and bell pepper salad with feta
Ingredients
- Eggplants 1 piece
- Orange Bell Peppers 1 piece
- Onion 1 head
- Walnuts 2 tablespoons
- Feta cheese 5 oz
- Marinated cherries 10 pieces
- Olive Oil 5 tablespoons
- Dried Rosemary to taste
- Fresh basil leaves to taste
- Garlic 1 clove
- Salt to taste
Step-by-Step Guide
Step 1
Preheat the oven to 390°F. Cut the vegetables: eggplant in half, then slice the halves lengthwise, cut the pepper and onion into rings, and halve the tomatoes. Mix all the ingredients for the dressing (3–4 tablespoons of olive oil, basil, salt, garlic — either crush it or finely chop it).
Step 2
Place the cherry tomatoes in a baking dish, skin side down, drizzle with olive oil (1 tablespoon), season with salt, and sprinkle with rosemary. Add a little water to the bottom and bake for 20–25 minutes.
Step 3
In a grill pan, sauté all the vegetables in olive oil. While the next batch is cooking, cover the already cooked vegetables with a plate or another suitable dish to keep them warm.
Step 4
Assemble the cooked vegetables: layer the eggplant first, then the bell pepper, onion, and cherry tomatoes. Top with coarsely chopped feta and walnuts. Drizzle with the dressing and serve immediately.
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