Eggplant and feta salad on olive oil croutons

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Eggplant and feta salad on olive oil croutons

This is a very interesting way to prepare eggplant. After making an incision to each end, John cooks a whole eggplant in the oven at 400˚F for 60 minutes; lets cool for 20 minutes then remove the flesh, as you would do with spaghetti squash. Then you can season it with your choice of ingredients and serve as salad, make an Eggplant tapenade for your bruschetta, or use it as a base for a pasta sauce. John chose to serve it as a salad prepared with dried dates slices, a splash of maple syrup for the sweet flavour, crushed pistachios for a crunchy texture, fresh Mint and cilantro for the freshness and finally feta cheese pieces, as a salty touch. Served on extra virgin olive oil croutons, simple and easy to execute, this salad is delicious and will leave you time to enjoy your valentine.

Eggplant and feta salad on olive oil croutons

By John Starters, salads + sides Print
Details
Prep time: 15 minutes
Cooking time: 60 minutes
Servings or yield: Appetizer for 4 people
Difficulty level: Easy
Ingredients
1 medium eggplant
50 g feta cheese
2 dried dates, pitted and thinly sliced
Fresh baguette bread
1 clove garlic
1 tbsp. pistachios, crushed
1 tbsp. maple syrup
1 tbsp. cilantro leaves, minced
1 tbsp. mint, minced
Juice of ½ lemon
2 tbsp. extra virgin olive oil + more for drizzling
Balsamumm Original, to serve
Salt and pepper to serve

Preparation

Preheat oven at 400˚F. Place eggplant on an oven dish, using a small knife; make an incision to each end and roast 30 minutes on each side.

Remove from oven and let cool no more than 20 minutes (if the Eggplant is too cold, you will have difficulty to remove the flesh). Cut in 2 and emove the flesh and place in a colander. Let drain 20 minutes.

Slice baguette bread; place the slices on an oven plate, drizzle with olive oil and roast at 400˚F on each side until golden brown. Remove from oven add salt and pepper to taste, set aside.

Place eggplant flesh in a bowl with garlic, dates, maple syrup, olive oil, cilantro and mint, add salt and pepper to taste, mix well.

On a service dish, place croutons and add eggplant salad on top and sprinkle with feta cheese.

Drizzle with Balsamumm original and serve right away.

Tips, Tricks + Culinary ideas

Suggestion You can season the eggplant with your choice of ingredients and serve as salads.
Idea Make an Eggplant tapenade for your bruschetta.
Use eggpalnt flech it as a base for a pasta sauce.

Preparation steps

étapes de préparation

1 - Preheat oven at 400˚F. Place eggplant on an oven dish, using a small knife; make an incision to each end. Roast 30 minutes on each side.

étapes de préparation

2 - Remove from oven and let cool no more than 20 minutes (if the Eggplant is too cold, you will have difficulty to remove the flesh).

étapes de préparation

3 - Cut in 2.

étapes de préparation

4 - Remove the flesh and place in a colander. Let drain 20 minutes.

étapes de préparation

5 - Slice baguette bread; place the slices on an oven plate and drizzle with olive oil.

étapes de préparation

6 - Roast at 400˚F on each side until golden brown. Remove from oven add salt and pepper to taste, set aside.

étapes de préparation

7 - Place eggplant flesh in a bowl with garlic, dates, maple syrup, olive oil, cilantro and mint, add salt and pepper to taste.

étapes de préparation

8 - Mix salad well. On a service dish, place croutons and add eggplant salad on top and sprinkle with feta cheese.

étapes de préparation

9 - Drizzle with Balsamumm original and serve right away.

Starters, salads + sides