Salad with Eggplant, Feta and Pomegranate Recipe
The eggplant season begins! I want to offer you a very summer, spicy salad with an interesting combination of products, which is very easy to prepare and will be good both for a light dinner and just as an addition to the table for kebabs or other meat dishes.
Servings
2
Cook Time
30minutes
Servings
2
Cook Time
30minutes
Ingredients
Instructions
  1. Cut the eggplants into circles, add salt, leave for 15 minutes, then blot with a napkin. Many people believe that this step is not necessary. Of course, it is optional. But there is an opinion that even if there is no bitterness in eggplants, salt “seals” the flesh of eggplants, so when frying they will absorb less oil. The choice is yours:)
  2. Next, the eggplants can either be grilled (then they must first be sprinkled with oil, otherwise they will turn out completely dry and pale), but I prefer the option of frying eggplants in a frying pan in oil. They turn out ruddy, softer and juicier. If you cook in a frying pan in oil, then put the circles on a napkin.
  3. Prepare the dressing: mix olive oil, a little honey, a little white wine vinegar, a finely chopped garlic clove, squeeze the juice from a couple of lemon slices. I do the refueling by eye, so the specified proportions are quite conditional. Adjust it to your taste. I don’t salt the gas station.
  4. Cut the feta into cubes. I like the fetaxa in this salad: in my opinion, it has the perfect consistency and taste for such a salad. Disassemble the pomegranate into grains. Finely chop the parsley. Finely chop the red onion.
  5. We put eggplants on a plate (I pre-cut them into halves, sometimes quarters, or leave them whole, if the circles are small), feta, sprinkle with pomegranate, onion, parsley,pour the sauce and mix. Very fast, delicious, juicy and summery! You can serve it warm, or you can serve it cold. Bon Appetit!
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