Warm Salad with Eggplants, Bell Peppers, and Feta
Salads • European
Description
Warm salad with eggplants, bell peppers, and feta.
Ingredients
- Eggplants 10 oz
- Sweet Pepper 10 oz
- Tomatoes 10 oz
- Honey 2 spoons
- Dijon Mustard 1 tablespoon
- Feta cheese 5 oz
- Olive Oil 6 teaspoons
- Salt to taste
- Ground Black Pepper to taste
Step-by-Step Guide
Step 1
Dice the eggplants and bell peppers.
Step 2
Arrange the sliced eggplants and peppers on a baking sheet, sprinkle with salt, and drizzle with olive oil.
Step 3
Roast the eggplants and peppers under the broiler or in a preheated oven at 430°F for 10–15 minutes.
Step 4
Dice the tomatoes into cubes roughly the same size as the peppers.
Step 5
Gently mash the feta cheese in a bowl with a fork.
Step 6
Prepare the dressing: mix the remaining olive oil, mustard, honey, salt, and ground black pepper until smooth.
Step 7
Combine the eggplants, peppers, tomatoes, and feta, drizzle with the dressing, and mix well.
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